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Fresh Loaded Chicken Salad with Grapes and Pecans

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A refreshing and easy chicken salad perfect for summer, combining juicy grapes, crunchy toasted pecans, and a creamy tangy dressing for a light yet satisfying meal.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded or diced (about 450g / 1 lb)
  • 1 cup red seedless grapes, halved (about 150g / 5.3 oz)
  • 3/4 cup pecans, roughly chopped and toasted (about 75g / 2.6 oz)
  • 2 medium celery stalks, finely diced
  • 3 green onions, thinly sliced
  • 1/2 cup mayonnaise (120ml)
  • 1/4 cup plain Greek yogurt (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1 teaspoon honey (5ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional, about 8g / 0.3 oz)

Instructions

  1. Prep the chicken: Use cooked chicken breast, shredded or diced into bite-sized pieces. If cooking fresh, poach or bake chicken breasts until internal temperature reaches 165°F (74°C), then cool before chopping (about 15-20 minutes cooking time).
  2. Toast the pecans: Heat a dry skillet over medium heat. Add chopped pecans and stir frequently for 3-4 minutes until fragrant and lightly browned. Remove from heat and let cool.
  3. Chop the fresh ingredients: Halve the grapes, finely dice the celery, thinly slice green onions, and chop parsley.
  4. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
  5. Combine everything: In a large mixing bowl, gently fold the chicken, grapes, celery, green onions, and toasted pecans together. Pour the dressing over and toss lightly to coat all ingredients evenly without squishing the grapes.
  6. Chill before serving: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and texture to settle.
  7. Garnish and serve: Sprinkle chopped parsley over the top just before serving.

Notes

Toast pecans for best flavor and crunch. Fold salad gently to avoid bruising grapes. Chill salad for at least 30 minutes before serving to meld flavors. Use rotisserie chicken for a quick shortcut. For dairy-free, substitute Greek yogurt and mayonnaise with plant-based alternatives. Pecans can be swapped with toasted walnuts or almonds. Add a pinch of cayenne pepper for a spicy kick.

Nutrition

Keywords: chicken salad, summer salad, grapes, pecans, easy recipe, healthy lunch, quick meal, creamy dressing

Find it online: https://tinastirs.com/fresh-loaded-chicken-salad-with-grapes-and-pecans-easy-recipe-for-summer/