1 cup pecan halves
1 cup walnuts
2 cloves garlic
1 lb skinless boneless chicken breasts, cooked and coarsely chopped
1/2 cup olive oil mayonnaise
1/2 cup plain Greek yogurt
2 tbsp minced ginger
1 tbsp reduced-sodium soy sauce
2 tsp Worcestershire sauce
1 tsp white wine vinegar
1/2 cup minced green onions
Process both nuts together in a food processor or blender until coarsely ground; remove nuts and set them aside.
Place the garlic cloves into the processor or blender and pulse about 4 times until minced. Add the chicken and process until smooth, keeping sides scraped down. Add the mayonnaise, yogurt, ginger, soy sauce, Worcestershire sauce, and vinegar, pulse until blended. Stir in the nuts and the onions.
Place the mixture into a bowl with a lid; cover and chill at least 8 hours.
Serve with celery sticks and assorted whole-grain or low-carb crackers.
2 cloves garlic
1 lb skinless boneless chicken breasts, cooked and coarsely chopped
1/2 cup olive oil mayonnaise
1/2 cup plain Greek yogurt
2 tbsp minced ginger
1 tbsp reduced-sodium soy sauce
2 tsp Worcestershire sauce
1 tsp white wine vinegar
1/2 cup minced green onions
Process both nuts together in a food processor or blender until coarsely ground; remove nuts and set them aside.
Place the garlic cloves into the processor or blender and pulse about 4 times until minced. Add the chicken and process until smooth, keeping sides scraped down. Add the mayonnaise, yogurt, ginger, soy sauce, Worcestershire sauce, and vinegar, pulse until blended. Stir in the nuts and the onions.
Place the mixture into a bowl with a lid; cover and chill at least 8 hours.
Serve with celery sticks and assorted whole-grain or low-carb crackers.
file photo for reference - no need to get this fancy.
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