Start with 2 boneless, skinless chicken breasts. Cook them in your preferred method—grilling, baking, or poaching works great. Once cooked, let them cool slightly and then shred using a fork. Set aside.
In a dry skillet over medium heat, add the pecans. Toast them for about 5 minutes, stirring frequently, until they’re golden and fragrant. Once toasted, remove from heat and let them cool.
In a large mixing bowl, combine the shredded chicken, diced Granny Smith apple, minced red onion, and toasted pecans.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Kosher salt, and ground cumin until smooth and creamy.
Pour the dressing over the chicken mixture and gently fold everything together until well coated.
Serve immediately, or refrigerate for a couple of hours to let the flavors meld together. Enjoy on its own, in a sandwich, or over greens!
