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Creamy Chicken Salad with Grapes & Pecans: Easy Lunch

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This creamy chicken salad with grapes and pecans is a simple, honest recipe that comes together in under 15 minutes. The sweetness of the grapes cuts through the creaminess, and the pecans add a little crunch that keeps every bite interesting.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1 cup red grapes, halved
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 stalks celery, finely diced
  • 3 stalks green onion, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh dill or parsley (optional)

Instructions

  1. Prep the chicken: If using a rotisserie chicken, remove the skin and shred the meat into bite-sized pieces (about 3 cups). If using leftover cooked chicken, dice it into small cubes. Let cold chicken sit at room temperature for 10 minutes before mixing.
  2. Toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and lightly golden. Remove from pan and let cool completely.
  3. Halve the grapes: Wash and dry the grapes, then cut each one in half lengthwise. For large grapes, quarter them so pieces are similar in size to the chicken.
  4. Dice the celery and slice the green onions: Finely dice the celery stalks. Slice the green onions thinly, using both white and green parts.
  5. Make the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasoning if needed.
  6. Combine everything: In a large mixing bowl, add the shredded chicken, halved grapes, toasted pecans, diced celery, and sliced green onions. Pour the dressing over the top and gently fold together with a rubber spatula until evenly coated.
  7. Chill (optional but recommended): Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
  8. Serve: Give it a final stir before serving. Taste and adjust seasoning if needed. Serve on croissants, with crackers, over a bed of greens, or straight from the bowl.

Notes

This recipe is naturally gluten-free. For a dairy-free version, swap Greek yogurt for extra mayonnaise or a dairy-free yogurt alternative. To make it nut-free, omit pecans or substitute with sunflower seeds or pumpkin seeds. The salad keeps in the refrigerator for up to 4 days and actually tastes better after a day or two. Do not freeze.

Nutrition

Keywords: chicken salad, grapes, pecans, easy lunch, meal prep, creamy chicken salad

Find it online: https://zorbmeal.com/creamy-chicken-salad-with-grapes-and-pecans-easy-lunch/