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Creamy Classic Chicken Salad with Grapes and Pecans

creamy chicken salad with grapes and pecans - featured image
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This creamy chicken salad is loaded with juicy grapes and buttery pecans, creating a perfect balance of sweet, crunchy, and savory. It’s simple enough for a weekday lunch yet elegant enough for parties, and comes together in about 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 grams)
  • 4 cups water (960 ml)
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns (optional)
  • 1 bay leaf (optional)
  • 1/2 cup mayonnaise (120 grams)
  • 1/4 cup plain Greek yogurt (60 grams)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup red grapes (150 grams), halved
  • 1/2 cup pecans (60 grams), toasted and roughly chopped
  • 2 celery stalks, finely diced (about 1/2 cup / 75 grams)
  • 2 green onions, thinly sliced (about 1/4 cup / 25 grams)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Poach the chicken: Place chicken breasts in a medium saucepan and cover with 4 cups water. Add 1 teaspoon salt, peppercorns, and bay leaf if using. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and cook for 12-15 minutes until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes.
  2. Toast the pecans: While chicken cooks, place pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool completely.
  3. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Taste and adjust seasoning.
  4. Shred the chicken: Once cool enough to handle, shred chicken using two forks into bite-sized pieces. Place in a large mixing bowl.
  5. Prep the mix-ins: Halve the grapes, dice celery, slice green onions, and chop parsley. Add to the bowl with the chicken.
  6. Combine everything: Pour dressing over chicken and mix-ins. Fold gently until evenly coated. Fold in cooled toasted pecans last, reserving a few for garnish if desired.
  7. Chill and serve: Cover and refrigerate for at least 30 minutes before serving. Taste and adjust seasoning before serving. Serve on croissants, crackers, lettuce cups, or as desired.

Notes

For best results, chill the salad for at least 30 minutes before serving to let flavors meld. Toast pecans for maximum flavor. If using rotisserie chicken, skip the poaching step. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

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

Find it online: https://tastytuck.com/creamy-classic-chicken-salad-with-grapes-and-pecans/