Instructions:
Step 1: Cooking the Chicken
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with olive oil and season with salt and pepper.
- Place the chicken breasts on a baking sheet lined with parchment paper.
- Bake for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and allow it to cool. Once cooled, dice or shred the chicken into bite-sized pieces.
Step 2: Toasting Pecans
- While the chicken is cooling, place the chopped pecans in a dry skillet over medium heat.
- Toast for 3-4 minutes, stirring frequently until they become fragrant and slightly golden. Be careful not to burn them. Remove from heat and set aside.
Step 3: Making the Dressing
- In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper. Whisk until well combined. Adjust seasoning to taste.
Step 4: Assembling the Salad
- In a large mixing bowl, combine the diced cooked chicken, celery, red bell pepper, halved grapes, toasted pecans, and chopped red onion.
- Pour the dressing over the chicken and vegetable mixture. Gently toss until everything is evenly coated with the dressing.
