Pineapple Chicken Salad with Pecans

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon whole grain mustard
• 1/2 teaspoon paprika
• 1 (9.75-ounce) can premium chicken breast, drained
• 1 (8-ounce) can crushed pineapple, thoroughly drained
• 1/2 cup canned whole water chestnuts, drained and chopped
• 1/4 cup chopped celery
• 2 tablespoons red onion, finely chopped
• 1/2 cup pecans, toasted and chopped
• 1 tablespoon chopped fresh parsley
• kosher salt and cracked black pepper

PREPARATION

In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined.

In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.