Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/2 cup celery, finely diced
  • 1/2 cup red grapes, halved
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, toasted and chopped
  • 2 tbsp red onion, minced

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper. Sear the chicken for 5-7 minutes, stirring occasionally, until the exterior is opaque white and no longer pink in the center. Remove from heat and let cool completely or flash-chill in the fridge for 10 minutes.
  2. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and garlic powder until the mixture is smooth and velvety.
  3. Add the cooled chicken, diced celery, halved grapes, cranberries, pecans, and red onion to the bowl. Using a spatula, gently fold the ingredients together until the chicken is evenly coated and the fruit is distributed.
  4. Taste and adjust salt or lemon juice as needed before serving on toasted bread or croissants.