Chicken Salad with Pecans (Printable)

Tender chicken, crunchy pecans and grapes in a creamy dressing—ideal for lunches and picnics.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced (about 2 medium breasts)

→ Nuts

02 - 1/2 cup pecans, roughly chopped

→ Vegetables & Fruits

03 - 1 cup celery, finely sliced
04 - 1 cup red seedless grapes, halved
05 - 2 tablespoons red onion, finely diced

→ Dressing

06 - 1/2 cup mayonnaise
07 - 1/4 cup plain Greek yogurt
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Optional

12 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - In a large bowl, combine the diced chicken, chopped pecans, celery, grapes, and red onion.
02 - In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken mixture and toss gently until everything is evenly coated.
04 - Fold in the chopped parsley if using.
05 - Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
06 - Serve chilled, on a bed of lettuce, in a sandwich, or with crackers.

# Expert Suggestions:

01 -
  • The combination of creamy dressing and crunchy pecans creates this beautiful textural dance that store-bought versions never quite achieve.
  • Its honestly become my go-to rescue meal because it tastes even better the next day, saving me on those chaotic weeknights when cooking feels impossible.
02 -
  • Adding the dressing while the chicken is still slightly warm helps it absorb more flavor, but be sure to cool completely before adding grapes and celery to maintain their crunch.
  • Patting the chicken dry with paper towels after cooking prevents excess moisture from diluting your beautiful dressing.
03 -
  • The perfect chicken for this salad comes from poaching breasts in barely simmering water with a splash of white wine and a few sprigs of thyme, then allowing them to cool completely in the liquid.
  • Reserve a tablespoon of the dressing to refresh leftovers the next day, as the chicken tends to absorb the dressing overnight.

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