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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 quick and easy lunch or party dish. Tender chicken, sweet grapes, crunchy pecans, and a tangy yogurt-mayo dressing make it a crowd-pleaser that will convert even the biggest skeptics.

Ingredients

Scale
  • 4 cups cooked chicken, shredded or chopped (about 1.5 lbs or 680g)
  • 1 ½ cups red seedless grapes, halved (about 8 oz or 225g)
  • ¾ cup pecans, roughly chopped (about 3 oz or 85g)
  • 2 celery stalks, finely diced (about ½ cup or 75g)
  • ¼ cup red onion, finely minced (about 1 oz or 30g)
  • 2 tablespoons fresh chives or parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (freshly ground)

Instructions

  1. Toast the pecans: Place chopped pecans in a dry small skillet over medium heat. Shake the pan every 30 seconds until fragrant and darkened slightly, about 3-5 minutes. Pour onto a plate to cool completely.
  2. Prep your ingredients: Halve the grapes, dice the celery, mince the red onion, and chop the fresh herbs.
  3. Make the creamy dressing: In a small bowl or jar, combine mayonnaise, Greek yogurt, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk or shake until smooth. Taste and adjust lemon juice if desired.
  4. Combine the base ingredients: In a large mixing bowl, add shredded chicken, halved grapes, cooled toasted pecans, diced celery, and minced red onion. Sprinkle fresh chives or parsley over the top.
  5. Fold in the dressing: Pour the dressing over the chicken mixture. Using a rubber spatula, gently fold everything together until evenly coated, being careful not to break up the chicken or smash the grapes.
  6. Chill and let flavors marry: Cover the bowl and refrigerate for at least 1 hour (or overnight) to allow flavors to meld.
  7. Final taste and adjust: Before serving, stir the salad and taste. Adjust salt and pepper if needed. If too thick, stir in a teaspoon of milk or extra lemon juice.

Notes

Toasting the pecans is essential for best flavor and crunch. Chilling for at least 1 hour (or overnight) is highly recommended for the flavors to meld. Use a rotisserie chicken for the best flavor and moisture. Do not overmix to avoid a mushy texture. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: chicken salad, creamy chicken salad, chicken salad with grapes, chicken salad with pecans, easy chicken salad, rotisserie chicken salad, lunch recipe, potluck recipe

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