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.