Chicken Pecan Salad with Dressing

Last summer, my neighbor brought over a bowl of this salad after we'd spent the afternoon helping her move boxes. The combination of sweet grapes and toasted pecans was so unexpected that I found myself standing at her kitchen counter, eating it straight from the serving bowl while she laughed and told me I needed the recipe more than I needed to finish unpacking.

I started making this for Sunday meal prep, but it kept disappearing before Tuesday. My husband would open the refrigerator, spot the container, and suddenly decide he needed lunch right that second. Now I double the recipe and hide one portion in the back of the fridge just so I can actually have some for myself the next day.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, but leftover grilled breast adds those lovely smoky notes that make the salad feel special
• 6 cups mixed salad greens: I love the peppery bite of arugula mixed with sweet butter lettuce, but any combination will work as long as its fresh and crisp
• 1 cup pecan halves, toasted: Toasting transforms ordinary pecans into something extraordinary, adding a deep nutty flavor that pairs perfectly with the sweet grapes
• 1 cup seedless red grapes, halved: These little bursts of sweetness make every bite interesting and balance the creamy dressing beautifully
• 1/2 cup celery, thinly sliced: Dont skip this. The crunch and subtle freshness it brings ties everything together
• 1/4 cup red onion, thinly sliced: A sharp contrast that cuts through the richness of the dressing and chicken
• 1/2 cup crumbled feta or goat cheese: Optional, but if you eat dairy, that salty creaminess is worth adding
• 1/3 cup mayonnaise: The base of our creamy dressing, providing that familiar comfort we all crave
• 2 tbsp Greek yogurt or sour cream: Lightens things up while adding a pleasant tang
• 1 tbsp Dijon mustard: Adds depth and a slight sharpness that keeps the dressing from being too sweet
• 1 tbsp honey: Just enough to bring everything together and mellow the vinegar
• 2 tbsp apple cider vinegar: The brightness that makes the dressing sing
• 2 tbsp extra-virgin olive oil: Helps the dressing coat every leaf evenly
• 1/4 tsp salt and 1/4 tsp freshly ground black pepper: Season to taste, but remember the feta and onion already bring saltiness

Instructions

Toast the pecans to perfection:

Place pecan halves in a dry skillet over medium heat, stirring frequently for 3 to 4 minutes until they become fragrant and slightly darker. Watch them closely, nuts can go from perfectly toasted to burnt in seconds, and the difference affects the whole salad.

Build your salad base:

In a large bowl, combine the mixed greens, diced chicken, halved grapes, sliced celery, red onion, and cooled toasted pecans. If youre using cheese, sprinkle it over the top now rather than tossing it in, which keeps those nice crumbles visible and intact.

Whisk up the magic dressing:

In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper. Whisk until completely smooth and creamy, about 30 seconds, then taste and adjust the seasoning if needed.

Bring it all together:

Drizzle the dressing over the salad and toss gently with salad servers or your hands, being careful not to crush the grapes or bruise the greens. Everything should be lightly coated, not drowning.

Let the flavors marry:

Serve right away for the crispest texture, or refrigerate for 10 minutes to let the dressing soften the greens slightly and meld the flavors. The salad stays fresh for about 2 days, though its best enjoyed the same day.

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My daughter, who swore she hated salad until she was fourteen, requested this for her birthday lunch that year. She sat at the counter picking out all the pecans and grapes first, then working her way through the rest, announcing between bites that this was actually a legitimate meal and not just rabbit food.

Make It Your Own

One of the things I love most about this salad is how forgiving it is. You can swap in walnuts or almonds if pecans arent your thing, or try dried cranberries and sliced apples in the fall when grapes feel out of season. The dressing works with almost any combination, so follow your taste buds and use what you have on hand.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creamy dressing beautifully, but if youre avoiding alcohol, a glass of iced tea with a squeeze of lemon works just as well. For a complete meal, serve alongside some warm crusty bread or a light soup, though this salad is substantial enough to stand alone for lunch.

Storage Solutions

If youre planning to keep this for more than a few hours, store the dressing separately and toss just before serving. The greens will stay crisp for up to two days, and the flavors actually develop nicely overnight. Just give everything a good stir before serving to redistribute the dressing and seasonings.

• Keep toasted pecans in an airtight container for up to one week
• The dressing can be made ahead and stored in the refrigerator for up to five days
• For the best texture, add delicate ingredients like cheese right before serving

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Whether youre serving this at a summer potluck or enjoying it quietly for lunch, this salad has a way of making ordinary moments feel just a little more special.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients separately up to a day in advance. Store the diced chicken, toasted pecans, chopped vegetables, and dressing in individual containers. Toss everything together just before serving to maintain the best texture and freshness.

→ What type of chicken works best?

Rotisserie chicken adds excellent flavor and saves time, but grilled, poached, or baked chicken breast all work beautifully. Use whatever you have on hand or prefer. Leftover chicken from a previous meal is perfect for this dish.

→ Can I substitute the pecans?

Absolutely. Toasted walnuts, almonds, or cashews make great alternatives. For a nut-free version, try sunflower seeds or pumpkin seeds for crunch. Toast whatever nuts or seeds you choose to maximize their flavor.

→ How long does the dressing keep?

The creamy dressing will stay fresh in an airtight container in the refrigerator for up to one week. Give it a good whisk or shake before using, as ingredients may separate slightly when stored.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. However, always double-check labels on mayonnaise, mustard, and condiments to ensure they're certified gluten-free if you have celiac disease or severe gluten sensitivity.

→ What can I serve with this salad?

This salad stands well on its own for a light meal. For a more substantial dinner, pair with crusty bread, roasted vegetables, or a light soup. A crisp white wine like Sauvignon Blanc complements the flavors beautifully.