Southern chicken salad

In a large mixing bowl, combine the shredded chicken and diced celery.

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.

Pour the dressing over the chicken and celery, and gently toss until everything is well coated.

Stir in the chopped pecans and season with salt and pepper to taste.

Transfer the salad to a serving bowl and sprinkle with paprika for a pop of color.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

For a lighter version, you can use Greek yogurt in place of mayonnaise. Add a touch of sweetness by mixing in some halved grapes or a handful of dried cranberries. If you’re serving picky eaters, consider leaving out the pecans, or substituting them with chopped walnuts or slivered almonds. For an extra kick, add a dash of hot sauce or a sprinkle of cayenne pepper to the dressing. This salad is also delicious served in a hollowed-out tomato or an avocado half for an elegant presentation.