Pecan Chicken Salad
Ingredient
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½ cup mayonnaise
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½ cup plain Greek yogurt
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2 teaspoons white wine vinegar
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½ teaspoon garlic powder
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¼ teaspoon dried thyme
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1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop)
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2 cups chopped cooked chicken
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2 stalks celery, sliced
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⅓ cup chopped toasted pecans
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2 tablespoons minced red onion
Direction
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Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
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Serve immediately or refrigerate for up to 3 days.
