Ingredients

• 0.25 cups pecans
• 1 lemon , juiced
• 2 tablespoons fresh dill
• 1 teaspoon white sugar
• 0.5 cups mayonnaise
• 0.5 cups plain Greek yogurt
• 1 stalk celery , minced
• 2 pounds cooked chicken breasts , shredded
• 0.25 cups chicken broth
• salt and freshly ground black pepper to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.
2. 2 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.
3. 3 Whisk lemon juice, dill, sugar, mayonnaise and Greek yogurt together In a large bowl until smooth. Stir in celery, pecans, and shredded chicken.
4. 4 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.

Nutrition per serving