Step 1

In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit 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 and adjust salt to taste if necessary.

Step 3

Refrigerate for at least 2 hours as salad tastes best cold.

Step 4

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