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Best Classic Chicken Salad with Grapes and Pecans

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A creamy, tangy chicken salad with sweet red grapes and buttery toasted pecans. Perfect for lunch, meal prep, or potlucks, this easy recipe comes together in 15 minutes and tastes even better the next day.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or chopped (about 1 large rotisserie chicken or 3 cooked chicken breasts)
  • 1 cup red grapes, halved (seedless)
  • ½ cup pecans, roughly chopped and toasted
  • 2 ribs celery, finely diced
  • 3 stalks green onion, thinly sliced (white and light green parts only)
  • ⅓ cup mayonnaise (full-fat recommended)
  • ⅓ cup plain Greek yogurt (2% or full-fat)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper, freshly cracked
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Shake pan every 30 seconds until fragrant and slightly darker, about 4-5 minutes. Transfer to a plate to cool completely.
  2. Prep the chicken: If using rotisserie chicken, remove skin and bones, then shred or chop into bite-sized pieces (about ½ inch). If cooking your own, season two boneless, skinless chicken breasts with salt and pepper, bake at 375°F for 22-25 minutes, let cool, then shred. You need about 3 cups total.
  3. Halve the grapes: Rinse and pat dry grapes. Slice each in half lengthwise (quarter if large).
  4. Dice celery and slice green onions: Dice celery into ¼-inch pieces. Thinly slice green onions using only white and light green parts.
  5. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Taste and adjust seasoning.
  6. Combine everything: In a large mixing bowl, add shredded chicken, halved grapes, diced celery, sliced green onions, and cooled toasted pecans. Pour dressing over top and fold gently with a rubber spatula until evenly coated. Do not overmix.
  7. Chill (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour for best flavor.
  8. Final taste and serve: Stir salad, adjust salt and pepper if needed. Fold in fresh dill or parsley if using. Serve on butter lettuce, croissants, bread, or straight from the bowl.

Notes

For best results, use a rotisserie chicken and toast the pecans. The salad tastes even better after a few hours or overnight in the fridge. If the salad seems dry after storing, stir in a tablespoon of mayonnaise or a squeeze of lemon juice. Do not freeze.

Nutrition

Keywords: chicken salad, grapes, pecans, classic chicken salad, easy lunch, meal prep, gluten-free, potluck recipe

Find it online: https://eliplate.com/best-classic-chicken-salad-with-grapes-and-pecans/