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Creamy Chicken Salad with Grapes and Pecans

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This creamy chicken salad with grapes and pecans is a perfect balance of tender chicken, sweet grapes, crunchy pecans, and a tangy dressing. It’s quick, easy, and ideal for meal prep or a crowd-pleasing lunch.

Ingredients

Scale
  • 3 cups (450g) cooked chicken, shredded or diced
  • 3/4 cup (180ml) mayonnaise
  • 1/4 cup (60ml) plain Greek yogurt
  • 1 cup (150g) red grapes, halved
  • 3/4 cup (85g) pecans, roughly chopped
  • 2 stalks celery, finely diced (about 1/2 cup or 75g)
  • 3 to 4 stalks green onion, thinly sliced
  • 1 to 2 tablespoons (15-30ml) fresh lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (3g) salt, plus more to taste
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred or dice into bite-sized pieces. If cooking your own, poach 1.5 lbs (680g) boneless, skinless chicken breasts in salted water with a bay leaf for 12-15 minutes until 165°F (74°C), then shred.
  2. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and lightly golden. Remove from pan and let cool completely.
  3. Prep the produce: Wash and dry grapes, then halve lengthwise. Dice celery into small, even pieces. Thinly slice green onions. Chop fresh herbs if using.
  4. Make the dressing: In a small bowl or jar, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Whisk or shake until smooth. Taste and adjust seasoning.
  5. Combine ingredients: In a large mixing bowl, add shredded chicken, halved grapes, toasted pecans, diced celery, and sliced green onions. Pour dressing over the top.
  6. Fold gently: Use a wooden spoon or spatula to fold everything together until evenly coated. Be gentle to avoid breaking up chicken or smashing grapes.
  7. Add fresh herbs (optional): Fold in chopped dill or parsley at the end.
  8. Chill and rest: Cover and refrigerate for at least 30 minutes (preferably 1-2 hours) to let flavors meld.
  9. Final taste and adjust: Before serving, taste and add more salt, lemon juice, or pepper if needed.

Notes

For best results, toast pecans and add them just before serving to maintain crunch. The salad improves after a day in the fridge. If meal-prepping, keep pecans and herbs separate. Do not freeze.

Nutrition

Keywords: chicken salad, creamy chicken salad, grapes, pecans, easy lunch, meal prep, gluten-free

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