Ingredients

For the chicken salad:

• 4 cups cooked chicken, shredded

• 1 rib celery, diced (¼-inch)

• ¼ cup toasted pecans, chopped

• ¼ cup minced shallot or sliced scallions

• ¼ cup red grape halves or ¼ cup golden raisins

• 2 tablespoons capers, drained

• 2 tablespoons chopped parsley

• 1 tablespoon baies roses, crushed

• ½ lemon, juice

• Salt & black pepper, to taste

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For the dressing:

• ¼ cup full-fat, plain Greek yogurt

• 2 tablespoons sherry or Champagne vinegar

• 3 tablespoons olive oil

• 1½ teaspoons Dijon mustard

• 1 teaspoon finely minced or grated garlic

• 1 lemon, zest

• Pinch of salt