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Best Creamy Chicken Salad with Grapes and Pecans

creamy chicken salad with grapes and pecans - featured image
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This creamy chicken salad with grapes and pecans is a quick and easy recipe that comes together in under 15 minutes. It’s perfect for meal prep, picnics, or a simple lunch, with a perfect balance of crunchy pecans, juicy grapes, and tender chicken in a tangy, creamy dressing.

Ingredients

Scale
  • 3 cups cooked chicken breast or rotisserie chicken, shredded or diced
  • 1 cup seedless red grapes, halved
  • ½ cup pecans, roughly chopped
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 ribs celery, finely diced
  • 3–4 stalks green onion, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly cracked
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to cool completely.
  2. Prepare the chicken: If using rotisserie chicken, remove skin and shred or dice the meat into bite-sized pieces. Aim for about 3 cups.
  3. Halve the grapes: Rinse and dry the grapes thoroughly, then cut each in half lengthwise. For extra-large grapes, quarter them.
  4. Dice the celery and slice the green onions: Keep celery pieces small (about ¼-inch dice). Use both white and light green parts of the green onions.
  5. Make the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
  6. Combine everything: In a large mixing bowl, add the chicken, grapes, celery, green onions, and cooled pecans. Pour the dressing over the top and fold gently with a rubber spatula until combined. Do not overmix.
  7. Add fresh herbs if using: Sprinkle in the chopped dill or parsley and fold once or twice to distribute. Taste and adjust seasoning if needed.
  8. Chill before serving: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. If in a hurry, 15 minutes will do.

Notes

For best results, use room temperature chicken and toast the pecans until fragrant. The salad tastes even better the next day. If meal prepping, store dressing separately and mix before serving to keep pecans crunchy. For a dairy-free version, use dairy-free yogurt and vegan mayo. For a nut-free version, substitute pecans with sunflower or pumpkin seeds.

Nutrition

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

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