Step 1

In a small skillet, toast pecans on low-medium heat until darker brown and fragrant. Make sure to stir often. Then, transfer to a cutting board, cool and chop coarsely.

Step 2

In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix. Adjust the amount of salt to taste.

Step 3

Chicken salad tastes best cold, so refrigerate for at least 2 hours.

Step 4

Serve with quinoa, brown rice or greens or make a chicken salad sandwich with whole wheat bread.