Best Ever Chicken Salad

Instructions:

Step 1: Cooking the Chicken

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken breasts with olive oil and season with salt and pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper.
4. Bake for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
5. 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

1. While the chicken is cooling, place the chopped pecans in a dry skillet over medium heat.
2. 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

1. 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

1. In a large mixing bowl, combine the diced cooked chicken, celery, red bell pepper, halved grapes, toasted pecans, and chopped red onion.
2. Pour the dressing over the chicken and vegetable mixture. Gently toss until everything is evenly coated with the dressing.