Ingredients:

  • 1 lb cooked chicken breast, chilled and cubed
  • 1 cup finely diced celery
  • 3 stalks green onions, thinly sliced
  • 0.5 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.5 cup dried cranberries
  • 0.5 cup toasted walnuts, roughly chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. In a large mixing bowl, whisk together the mayonnaise, plain Greek yogurt, apple cider vinegar, honey, and Dijon mustard until a smooth, stabilized emulsion forms.
  2. Season the dressing base with kosher salt and black pepper, whisking again to distribute the seasoning.
  3. Add the cubed, chilled chicken breast to the bowl. Use a silicone spatula to fold the chicken gently into the dressing, ensuring every piece is coated to lock in moisture.
  4. Fold in the diced celery, sliced green onions, and dried cranberries. This allows the cranberries to begin absorbing the dressing's moisture for better osmotic balance.
  5. Carefully stir in the toasted chopped walnuts just before serving to maintain their 'shattering-crisp' texture.
  6. For best results, cover and refrigerate for 30 minutes to allow flavors to meld and the emulsion to set.