Pecan Chicken Salad

Need a fast fix dinner on a hot summer night? This is a twist on a classic chicken salad with grapes, celery, and pecans. It's MUCH lighter than the norm, and is modernized a bit with the addition of the uber trendy and fabulous kale. If you have chicken already cooked your dinner will be ready in 10. No lie.

Pecan Chicken Salad
-adapted slightly from tablespoon.com

1 lb chicken breasts, cooked as you wish (grilled, roasted, rotisserie, baked, whatevs) and chopped

3/4 

cup kale, finely chopped

1/4 

cup parsley, finely chopped

1/2 

cup pecan pieces

1 

stalk celery, chopped

1/4 

cup red onion, finely chopped

1 

cup red seedless grapes, halved

2 

tablespoons plain Greek yogurt

1 

tablespoon mayonnaise

2 

teaspoons honey

2 

teaspoons fresh lemon juice

Whisk yogurt, mayo, honey, and lemon juice together in a small bowl. Combine all other ingredients in a large bowl and drizzle with dressing. Toss to coat, and season well with salt and pepper. Serve in 'cups' of romaine lettuce heart leaves, bibb lettuce (wrap style), or over a plate of greens of your choice (which is what I did since I have some red leaf lettuce coming out my ears).