First, you will want to shred the chicken. I have used rotisserie chicken meat before, as well as, chicken breasts or chicken thighs that I seasoned, rubbed in olive oil, and cooked in the oven, or on the grilled - all worked perfectly and tasted yummy. PRO TIP: The easiest and quickest way to shred chicken is in the Kitchen Aid or stand mixer. Add all the meat to a large bowl, and using the paddle attachment, turn the mixer to low. Slowly increase the speed until medium speed and mix only until the chicken is shredded (it won't take long!). You could also use a food processor, just be careful to not over shred into a mush!

Next I like to mix up the creamy dressing. In a medium bowl you will combine and whisk together the mayo, greek yogurt, cinnamon, onion powder, lemon juice and seasonings. For seasonings I will sometimes use the Traeger "Fin and Feather" blend. Or if I have herb growing in the garden, I will always use those as my first option. A little thyme and a little rosemary are my favorite. Set aside.

In a large mixing bowl, stir and fold to combine the shredded chicken, apple pieces, juicy grapes, and pecans. (you could also throw in some celery for an extra crunch!)

Lastly, pour the dressing over the chicken mixture and fold to incorporate.

I typically make this on Sunday afternoons so I can meal prep lunches for my husband and me for the week. I will divide the salad into several different glass airtight containers

Enjoy!