Print

Classic Chicken Salad with Grapes and Pecans – Easy Recipe

classic chicken salad with grapes and pecans - featured image
Print Recipe

This classic chicken salad with grapes and pecans is the perfect balance of sweet and savory, with tender chicken, juicy grapes, and crunchy toasted pecans in a creamy, tangy dressing. It’s quick, easy, and ideal for meal prep or entertaining.

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
  • 2 ribs celery, finely diced
  • 3–4 stalks green onions, thinly sliced
  • 1/2 cup mayonnaise (full-fat recommended)
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and pull meat off bones, shredding with forks or fingers. If cooking from scratch, place 1.5 lbs boneless, skinless chicken breasts in a pot, cover with water, add 1 teaspoon salt, bring to a gentle boil, then reduce heat, cover, and simmer for 12-15 minutes until internal temperature reaches 165°F. Let cool slightly, then shred. Let chicken cool completely before mixing.
  2. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Shake pan occasionally and toast for 3-4 minutes until fragrant and lightly golden. Remove from pan immediately and let cool.
  3. Prep the produce: Wash grapes and celery thoroughly. Halve grapes lengthwise. Dice celery into small, even pieces (about 1/4 inch). Thinly slice green onions (white and green parts). Chop parsley if using.
  4. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasoning if needed.
  5. Combine the 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: Using a wooden spoon or silicone spatula, fold everything together gently until evenly coated. Do not overmix.
  7. Chill (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
  8. Garnish and serve: Sprinkle chopped parsley over the top just before serving. Give one last gentle stir.

Notes

For best flavor, toast the pecans and let the salad chill for at least 30 minutes. Do not overmix to avoid mushy texture. The salad keeps in the fridge for up to 4 days but should not be frozen.

Nutrition

Keywords: chicken salad, grapes, pecans, easy recipe, classic chicken salad, meal prep, lunch

Find it online: https://twinkletaste.com/classic-chicken-salad-with-grapes-and-pecans-easy-recipe/