Ingredients:

  • 3 cups (approx. 450 g) Cooked Chicken, shredded or diced
  • 1 cup (150 g) Seedless Red Grapes, halved
  • 2 stalks Celery, finely diced
  • ¼ cup (30 g) Toasted Walnuts or Pecans, roughly chopped
  • 2 Tbsp (30 ml) Finely minced Shallots or very mild Red Onion
  • ½ cup (120 ml) High-Quality Mayonnaise
  • ¼ cup (60 ml) Crème Fraîche or Sour Cream (full fat)
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (5 ml) Sea Salt, plus more to taste
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 Tbsp (5 g) Fresh Dill, finely chopped
  • 1 Tbsp (5 g) Fresh Parsley, finely chopped

Instructions:

  1. Prepare the Chicken: Ensure the chicken is completely cooled. Shred or dice the meat into uniform, manageable pieces (about ½-inch). Place the chicken into a large mixing bowl.
  2. Prep the Mix-ins: Halve the red grapes, finely dice the celery, and mince the shallots/red onion. Roughly chop the toasted walnuts or pecans.
  3. Combine Solids: Add the halved grapes, diced celery, minced shallots, and chopped nuts to the bowl with the chicken. Toss gently to distribute the ingredients evenly.
  4. Whisk the Dressing: In a separate medium bowl, whisk together the mayonnaise, crème fraîche/sour cream, Dijon mustard, and fresh lemon juice until the mixture is smooth and homogenous.
  5. Season the Dressing: Stir in the salt, black pepper, fresh dill, and fresh parsley. Taste and adjust the lemon juice or salt as needed until the dressing is tangy and well-seasoned.
  6. Dress the Salad: Pour the prepared dressing over the chicken and mix-in ingredients in the large bowl.
  7. Gently Fold: Using a rubber spatula, gently fold the mixture together until all the chicken and vegetables are evenly coated with the dressing. Avoid vigorous stirring, which can break down the chicken.
  8. Crucial Chill: Transfer the chicken salad to an airtight container and refrigerate for a minimum of 30 minutes (or up to 4 hours) to allow the flavors to fully meld.
  9. Serve: Serve the chicken salad chilled, either in a flaky croissant, as a sandwich, or in crisp lettuce cups.