Ingredients
Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¾ cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Salad
- 1 pound cooked shredded chicken
- ½ cup diced celery
- ½ cup diced red onion
- ½ cup diced apple
- ⅓ cup chopped pecans
Instructions
- Make the dressing: In a large mixing bowl, whisk together the Dijon mustard, honey, mayonnaise, whole grain mustard, apple cider vinegar, garlic powder, and black pepper until the mixture is smooth and fully combined.
- Add the salad ingredients: Add the cooked shredded chicken, diced celery, red onion, apple, and chopped pecans to the bowl. Stir gently but thoroughly until all ingredients are evenly coated with the dressing.
- Chill before serving: Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld and the salad to chill, enhancing its fresh taste before serving.
Notes
- Use cooked chicken from rotisserie or poached breasts for convenience.
- Adjust honey for more or less sweetness depending on taste.
- For a crunchier texture, add more pecans or substitute with walnuts.
- Serve this salad on a bed of greens or with your favorite bread or crackers.
- Refrigerate leftovers in an airtight container and consume within 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
