• Preheat the oven to 400º F.
• Place 3-4 chicken breasts on a sheet tray and drizzle with olive oil. Season liberally with a big pinch of salt and pepper. Roast until the chicken is cooked through and reaches 165º F on a thermometer inserted into the thickest part of the chicken, about 25 minutes. Remove from the oven and set aside to cool.
• In a large bowl, combine ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon whole grain mustard, 2 stalks celery, 1 cup seedless grapes, 1 medium Honeycrisp apple, ¾ cup pecans, and 1 tablespoon chopped parsley.
• Roughly chop the cooked and cooled chicken and add it to the bowl, mixing to fully combine. Season to taste with salt and pepper and stir well.
• Serve over a bed of greens or sandwiched between croissants.
• The prepared salad will keep in an airtight container in the refrigerator for 3 days.

SERVING SUGGESTIONS

• Serve with fresh fruit and a crisp green salad.

SWAP SUGGESTIONS

• Protein: Chicken breasts can be swapped for 1 ½ lbs. chicken thighs. You can also remove the meat from a rotisserie chicken as well.
• Vegetarian: Swap the chicken for 2 (15 oz.) cans of garbanzo beans. Drain and roughly mash ¾ of of the chickpeas together.
• Gluten-Free: Serve over greens instead of sandwiched between bread or a croissant.
• Vegan/Dairy-Free: Swap the mayonnaise and sour cream for Tahini or vegan mayo.

WEEKEND PREP / MAKE AHEAD

• Cook and chop chicken up to 3 days in advance. Cool completely then store in an airtight container in the fridge.
• Prepare the completed chicken salad and store in an airtight container for up to 3 days in the fridge.