Description
Bright, creamy, and crunchy, this Chicken Salad with Grapes and Pecans blends savory shredded chicken with sweet grapes and crunchy pecans, perfect for lunch or picnics.
Ingredients
- 3 ½ cups cooked chicken, shredded (about 1–1.25 lb / 500–600 g)
- 2 stalks celery, chopped
- ⅔ cup red grapes, halved
- ½ cup chopped pecans
- ½ medium red onion, diced
- 2 tablespoons chopped parsley (optional)
- 2/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Stir together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a mixing bowl until smooth.
- Chop the celery, halve the red grapes, dice the red onion, chop the pecans, and shred the chicken.
- Add the shredded chicken, celery, halved grapes, chopped pecans, diced onion, and optional parsley to the bowl with dressing. Toss gently.
- Adjust salt and pepper to taste; add more mayonnaise or lemon for brightness if necessary.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
Notes
Keep chicken and dressing cold before mixing for best texture. Toast pecans for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American