Ingredients:

  • 4 cups (600g) Rotisserie chicken, shredded or cubed
  • 1/2 tsp (3g) Smoked paprika
  • 1 cup (150g) Red seedless grapes, halved
  • 3/4 cup (100g) Celery, finely diced
  • 1/4 cup (35g) Red onion, minced
  • 1/2 cup (60g) Toasted pecans or walnuts, chopped
  • 1/4 cup (40g) Dried cranberries
  • 3/4 cup (175g) High-quality avocado oil mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (5g) Fresh dill or tarragon, finely chopped
  • 1/2 tsp (3g) Sea salt
  • 1/2 tsp (2g) Freshly cracked black pepper

Instructions:

  1. Prep the chicken. Shred 4 cups of rotisserie chicken into bite-sized pieces. Note: Hand shredding creates more surface area for the dressing to stick to.
  2. Combine the base. Place the chicken in a large bowl and sprinkle with 1/2 tsp smoked paprika. Mix until the meat is evenly tinted orange.
  3. Whisk the dressing. In a separate small bowl, whisk 3/4 cup avocado oil mayo, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Mix until the texture is silky and pale yellow.
  4. Add the crunch. Fold in 3/4 cup diced celery and 1/4 cup minced red onion. Stir until the vegetables are distributed.
  5. Incorporate the fruit. Add 1 cup halved grapes and 1/4 cup dried cranberries to the bowl. Fold gently to avoid crushing the grapes.
  6. Add the nuts. Toss in 1/2 cup chopped pecans or walnuts. Stir until they are just coated.
  7. Season the mix. Pour the dressing over the chicken mixture and add 2 tbsp fresh herbs, 1/2 tsp salt, and 1/2 tsp pepper. Fold until every piece of chicken is glistening.
  8. Taste and adjust. Try a small bite to see if it needs more lemon or salt. Check for a balance of salt, acid, and creaminess.
  9. Chill the salad. Let the mixture sit in the fridge for at least 30 minutes. Wait until the flavors have melded and the chicken is cold.
  10. Final stir. Give it one last gentle toss before serving. Ensure no dressing has settled at the bottom.