Ingredients
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1/4 cup pecans
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1 lemon, juiced
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2 tablespoons fresh dill
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1 teaspoon white sugar
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1/2 cup mayonnaise
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1/2 cup plain Greek yogurt
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1 stalk celery, minced
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2 pounds cooked chicken breasts, shredded
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1/4 cup chicken broth
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salt and freshly ground black pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.
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Toast in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Remove from oven to cool to room temperature, about 10 minutes; chop.
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Whisk lemon juice, dill, sugar, mayonnaise and Greek yogurt together In a large bowl until smooth. Stir in celery, pecans, and shredded chicken. -
Stir in chicken broth as needed, 1 tablespoon at a time, until salad is your preferred texture. Season to taste with salt and black pepper.
