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Ingredients
Instructions
- Toast the walnutsAdd ½ cup chopped walnuts to a dry skillet over medium heat and cook for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.

- Make the dressingIn a large bowl, whisk together ⅓ cup Greek yogurt, 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon grainy mustard, zest of ½ lemon, 1 tablespoon lemon juice, and a pinch of salt until smooth and creamy.

- Add the remaining ingredientsStir in 3 cups diced rotisserie chicken, 1 diced apple, 2 finely diced celery stalks, 2 sliced green onions, and the toasted walnuts.

- Combine and seasonMix until everything is evenly coated. Taste and adjust seasoning with more salt or lemon juice as needed.

- Chill and serveRefrigerate for 20 to 30 minutes before serving for best flavor. Serve in lettuce cups, on toast, or wrapped up in a tortilla.

Nutrition
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
- Add sweetness: Mix in a handful of grapes or dried cranberries.
- Nut-free option: Swap walnuts for pumpkin or sunflower seeds
