Print

Fresh Chicken Salad with Grapes and Pecans

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

A quick and easy summer chicken salad combining juicy grapes, crunchy pecans, and tender chicken with a creamy Greek yogurt and mayo dressing. Perfect for picnics, potlucks, or light dinners.

Ingredients

Scale
  • 3 cups cooked chicken breast, diced or shredded (about 450g / 1 lb)
  • 1 cup red seedless grapes, halved (about 150g / 5 oz)
  • ½ cup pecans, roughly chopped (about 50g / 1.75 oz), toasted
  • 1 stalk celery, finely chopped
  • 2 green onions, thinly sliced
  • ½ cup mayonnaise (120ml)
  • ¼ cup Greek yogurt (60ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Cook and cool the chicken: Poach or roast 2-3 boneless, skinless chicken breasts until cooked through (internal temperature 165°F / 74°C). Let cool completely, then dice or shred into bite-sized pieces.
  2. Toast the pecans: Heat a dry skillet over medium heat. Add pecans and toast for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
  3. Prepare the fresh ingredients: Halve the grapes, chop celery finely, slice green onions thinly, and roughly chop parsley if using. Set aside.
  4. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  5. Combine everything: In a large mixing bowl, add the cooled chicken, grapes, celery, green onions, toasted pecans, and parsley. Pour the dressing over the top.
  6. Gently toss: Use a wooden spoon or spatula to fold everything together carefully, ensuring each bite is coated without smashing the grapes.
  7. Chill before serving: Cover and refrigerate for at least 30 minutes to let flavors meld.
  8. Final taste and adjust: Stir and taste before serving. Add more salt, pepper, or lemon juice if needed.

Notes

Poach chicken to keep it juicy and tender. Toast pecans carefully to avoid burning. Chill salad for at least 30 minutes before serving to enhance flavors. Use dairy-free yogurt and vegan mayo for a vegan version. Pecans can be swapped with walnuts or almonds; for nut allergies, use seeds like sunflower or pumpkin seeds.

Nutrition

Keywords: chicken salad, grapes, pecans, summer recipe, easy chicken salad, healthy salad, picnic food, quick lunch

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