Ingredients

• 1 pound cooked chicken (cubed (3 cups))
• 3/4 cup celery stalks (diced (3 large))
• 1/4 cup red onion (finely chopped)
• 1/4 cup parsley or dill (finely chopped (optional))
• 1 cup pecans, almonds or cashews
• 1/2 cup plain yogurt (2+% fat)
• 1/4 cup mayo (I used avocado oil mayo)
• 2 teaspoons Dijon mustard
• 1 teaspoon any vinegar (except balsamic)
• 1/2 teaspoon salt
• Ground black pepper (to taste)

Directions

1. Toast the pecans in a dry skillet over low-medium heat until fragrant, then cool and chop.

2. Gently combine the pecans, cooked chicken, vegetables, parsley, yogurt, mayonnaise, mustard, vinegar, salt, and pepper. Refrigerate at least 2 hours before serving.