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creamy chicken salad with grapes and pecans - featured image

Creamy Chicken Salad with Grapes and Pecans

  • Author: Sarah Wasserman
  • Total Time: 15 minutes (or 30 minutes with poaching)
  • Yield: 6 servings 1x

Description

A creamy, crunchy, and sweet chicken salad with juicy red grapes and toasted pecans. Perfect for a quick lunch or elegant gathering, this easy recipe comes together in minutes with rotisserie chicken.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 1 cup red seedless grapes, halved
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2–3 ribs celery, finely diced
  • 3–4 green onions, thinly sliced (white and light green parts)
  • 1–2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • Optional: fresh parsley or dill, chopped

Instructions

  1. Prep the chicken: If using rotisserie chicken, remove skin and bones, then shred or dice into bite-sized pieces (about 3 cups). If poaching, place 1.5 lbs boneless, skinless chicken breasts in a pot, cover with cold water, add 1 teaspoon salt, bring to a gentle simmer, and cook 12-15 minutes until cooked through. Let cool slightly, then shred or dice.
  2. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Stir constantly for 3-4 minutes until fragrant and just starting to darken. Immediately transfer to a plate to cool completely.
  3. Prep the produce: Wash and dry grapes, then halve them. Finely dice celery. Thinly slice green onions. Chop fresh herbs if using.
  4. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and celery salt. Taste and adjust seasonings.
  5. Combine everything: In a large mixing bowl, combine shredded chicken, halved grapes, diced celery, sliced green onions, and cooled toasted pecans. Pour dressing over the top.
  6. Mix gently: Use a rubber spatula or large spoon to fold everything together until evenly coated. Be gentle to avoid breaking up chicken or smashing grapes.
  7. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to allow flavors to meld. Best if made a day ahead.
  8. Final taste and adjust: Before serving, stir and adjust seasonings if needed (chilling can dull flavors). Serve cold or at room temperature.

Notes

Toasting pecans is non-negotiable for best flavor. For make-ahead, hold back pecans and stir in just before serving to keep them crunchy. Do not freeze. Serve on croissants, bread, lettuce wraps, or with crackers.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (if using rotisserie chicken; 15 minutes if poaching)
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 400
  • Sugar: 9
  • Sodium: 550
  • Fat: 28
  • Saturated Fat: 5
  • Carbohydrates: 12
  • Fiber: 2
  • Protein: 32

Keywords: chicken salad, creamy chicken salad, grapes, pecans, easy lunch, meal prep, rotisserie chicken, summer salad

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Find it online: https://flavorfullrecipes.com/creamy-chicken-salad-with-grapes-and-pecans/