Chicken Salad

Method

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1. Toast the pecans in a dry pan for 3 minutes, until they smell nutty. Cool and chop.

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2. Shred the chicken along the grain with two forks or your fingers.

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3. Whisk the mayonnaise, yoghurt, lemon juice, mustard, salt and pepper.

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4. Fold the dressing through the chicken.

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5. Fold in the celery, grapes, spring onions and tarragon.

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6. Add the pecans last and fold once, so they stay in pieces.

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7. Taste and correct the lemon and salt.

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8. Chill 20 minutes before serving.

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Chef’s Tips

• Shred along the grain, do not dice.
• Half yoghurt keeps it light enough to taste the chicken.
• Pecans in last or they go soft.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Croissants
• Little gem lettuce cups
• Iced tea

Storage & Reheating

Keeps 2 days refrigerated. The pecans soften after a day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.