Ingredients
Servings: ￩￫
| 4 | Cups Chicken, cooked |
| 1 | Cup Siggi's Plain Yogurt |
| .25 | Cup Lemon Juice, freshly squeezed (approximately one medium lemon) |
| 1 | Tsp Lemon Zest |
| 3 | Tsp Dijon Mustard or other spicy mustard |
| .25 | Cup Fresh or freeze-dried Dill, chopped |
| 1 | Tsp Kosher Salt |
| 1 | Tsp Black Pepper, freshly ground |
| 1.5 | Cup Red Grapes, seedless and quartered |
| 1.5 | Cup Pecans, chopped |
| .3 | Cup Scallions, diced |
Instructions
Cook chicken in a crock pot or in the oven. You can probably grill the chicken as well or even use a rotisserie chicken from the grocery store. Use a whole chicken or chicken breasts to get to 4-5 cups of chicken.
Chop chicken into smaller pieces. I prefer a smooth chicken salad so I put the chicken pieces in a stand mixer and using the paddle attachment, I break down chicken into very, very small pieces.
In a large measuring cup, mix together yogurt, lemon juice, zest, mustard, dill, salt, and pepper.
While the stand mixer is on low pour mixture into stand mixer bowl a 1/4 cup at a time, mixing until well combined. Once the mixture achieves a moist consistency stop adding yogurt mixture. Conversely, add more yogurt, lemon juice, and dijon mustard if the chicken is too dry. I find the smaller the pieces of chicken, the more lemon-yogurt-mustard mixture is needed.
Remove bowl from stand and fold in grapes, pecans, and scallions. Add more dill, salt, and pepper to taste.
Serve in Boston Bibb lettuce leaves, your choice of bread, or pita.
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