I perfected a Chicken Salad With Grapes and pecans that uses one unexpected twist you’ll want to try.

Jump to Recipe

I never thought a simple mix of sweet grapes and toasted pecans could make me rethink chicken salad, but here we are. I grabbed whatever leftovers I had and tossed them with a creamy binder, and suddenly the everyday lunch felt like a cheeky upgrade.

If you’re hunting for the Best Chicken Salad With Grapes, this one might quietly steal your spot. I even joked when I searched Chicken Salad Recipe With Grapes Pecans because nothing seemed as honest and easy.

It’s the kind of filling that makes you pause mid bite and want more, even though you swore you were full.

Ingredients

Print Recipe (No Advertisments)

Cooked chicken: lean protein that fills you up, may be a bit dry.
Grapes: sweet juicy bursts with fiber and antioxidants, they brighten salad.
Pecans: crunchy, provide healthy fats protein and richness, adds texture.
Mayonnaise: creamy binder, mostly fat so it’ll make it rich.
Greek yogurt: makes it tangy and creamy, adds protein and probiotics.
Celery: crisp low calorie stalks that add crunch and fresh bite.
Lemon juice: bright acidic zip, cuts richness and adds vitamin C.
Dijon mustard: tangy little kick, helps balance sweet grapes and mayo.

Ingredient Quantities

3 cups cooked chicken chopped or shredded (about 1 pound / 450 g)

1 cup seedless grapes halved red or green, use whatever you’ve got

1/2 cup pecans chopped and toasted

1/2 cup mayonnaise

2 tablespoons plain Greek yogurt or sour cream, optional but makes it creamier

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup celery finely chopped

2 tablespoons red onion or green onion finely chopped

1 tablespoon fresh parsley chopped, optional

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Toast the pecans in a dry skillet over medium heat, shaking the pan so they brown evenly, 3 to 4 minutes until fragrant; chop and let cool.

2. Chop or shred 3 cups cooked chicken (about 1 lb) with two forks or a quick 2 or 3 pulse blitz in a food processor if you want it faster but don’t overdo it or it’ll turn mushy.

3. Halve 1 cup seedless grapes and pat them dry on a paper towel so they don’t water down the salad.

4. Finely chop 1/2 cup celery, 2 tablespoons red or green onion, and 1 tablespoon parsley if using.

5. In a large bowl stir together 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream (optional), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and salt and black pepper to taste until smooth.

6. Add the chicken, grapes, celery, onion, toasted pecans and parsley to the bowl and gently fold everything together so the grapes stay mostly intact and the pecans don’t get crushed.

7. Taste and adjust: add a little more mayo or yogurt if you want it creamier, more lemon for brightness, and more salt and pepper if needed.

8. Chill the salad for at least 30 minutes if you can; the flavors marry better after resting but it’s fine to serve right away if you’re hungry.

9. Serve on bread, croissants, or over lettuce, and store leftovers covered in the fridge for up to 3 or 4 days.

Equipment Needed

1. Large dry skillet for toasting the pecans
2. Large mixing bowl to make the dressing and toss the salad
3. Chef’s knife for chopping chicken, celery, onion, parsley and pecans
4. Cutting board
5. Measuring cups and measuring spoons
6. Two forks or a food processor to shred the chicken (your call)
7. Silicone spatula or wooden spoon to fold everything gently
8. Plate or small bowl plus paper towels to cool and pat dry the toasted pecans and grapes
9. Airtight container for chilling and storing leftovers

FAQ

Q: How long will this chicken salad keep in the fridge? A: It keeps about 3 to 4 days in an airtight container in the fridge. The grapes will soften and the pecans lose crunch over time, and if you used extra Greek yogurt you might want to eat it within 2 to 3 days. If it smells off toss it.

Q: Can I make it ahead of time? A: Yes you can make it ahead. For best texture mix the chicken, grapes and celery, then fold in the dressing right before serving or within 24 hours. Add the toasted pecans just before eating so they stay crunchy.

Q: Any good substitutions if I do not have something? A: Absolutely. Swap grapes for chopped apple or halved cherries, pecans for walnuts or sliced almonds, mayo for extra Greek yogurt to make it lighter, and use rotisserie chicken or leftover roasted chicken to save time.

Q: What is the easiest way to toast pecans? A: Toast them in a dry skillet over medium heat for about 3 to 5 minutes stirring often until fragrant, or bake on a sheet at 350 F for 5 to 8 minutes. Watch closely it goes from perfect to burnt fast. Let cool then chop.

Q: How do I prevent the salad from getting soggy? A: Pat the grapes dry, do not overdress, and store dressing separate if you need to keep it more than a day. Use a shallow airtight container so it chills fast, and add crunchy pecans right before serving.

Q: What are quick serving ideas? A: Serve on toasted bread or a croissant, scoop onto lettuce leaves for wraps, pile over mixed greens, or enjoy with crackers. A squeeze of extra lemon or a handful of fresh parsley brightens it up at the last minute.

Easy Chicken Salad Recipe With Grapes And Pecans Substitutions and Variations

Chicken: swap with shredded rotisserie turkey, canned tuna or salmon for an easy shortcut, or cooked chickpeas for a vegetarian twist
Grapes: use chopped apples (Granny Smith or Fuji), sliced pears, or dried cranberries to keep the sweet-tart balance
Pecans: replace with chopped walnuts, sliced almonds, or toasted sunflower seeds if you need a nut-free option
Mayonnaise: use plain Greek yogurt, mashed avocado for extra creaminess, or a light vinaigrette if you want it less heavy

Pro Tips

– Toast the pecans till they smell nutty and let them cool completely, then save a few bigger pieces to sprinkle on top so you keep that crunch, dont chop everything too fine or it just disappears into the salad.

– Shred the chicken while it’s still a little warm if you want it to soak up more dressing, but dont go crazy in the food processor or it will turn mushy, pulse a couple times only.

– Pat the grapes dry and taste them first, sweet grapes need less extra sugar or honey and tart ones might need a tiny pinch of sugar or a bit more lemon, also quartering very large grapes makes each bite more balanced.

– Start with less mayo and add yogurt or sour cream to adjust tang and creaminess, season in stages and chill the salad at least 30 minutes so flavors blend, then toss in some pecans right before serving to keep them crisp.

Easy Chicken Salad Recipe With Grapes And Pecans

Recipe by James Level

0.0 from 0 votes

I perfected a Chicken Salad With Grapes and pecans that uses one unexpected twist you'll want to try.

Servings

servings

Calories

501

kcal

Equipment: 1. Large dry skillet for toasting the pecans
2. Large mixing bowl to make the dressing and toss the salad
3. Chef’s knife for chopping chicken, celery, onion, parsley and pecans
4. Cutting board
5. Measuring cups and measuring spoons
6. Two forks or a food processor to shred the chicken (your call)
7. Silicone spatula or wooden spoon to fold everything gently
8. Plate or small bowl plus paper towels to cool and pat dry the toasted pecans and grapes
9. Airtight container for chilling and storing leftovers

Ingredients

3 cups cooked chicken chopped or shredded (about 1 pound / 450 g)
1 cup seedless grapes halved red or green, use whatever you've got
1/2 cup pecans chopped and toasted
1/2 cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream, optional but makes it creamier
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup celery finely chopped
2 tablespoons red onion or green onion finely chopped
1 tablespoon fresh parsley chopped, optional
Salt and black pepper to taste

Directions

Toast the pecans in a dry skillet over medium heat, shaking the pan so they brown evenly, 3 to 4 minutes until fragrant; chop and let cool.
Chop or shred 3 cups cooked chicken (about 1 lb) with two forks or a quick 2 or 3 pulse blitz in a food processor if you want it faster but don't overdo it or it'll turn mushy.
Halve 1 cup seedless grapes and pat them dry on a paper towel so they don't water down the salad.
Finely chop 1/2 cup celery, 2 tablespoons red or green onion, and 1 tablespoon parsley if using.
In a large bowl stir together 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream (optional), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and salt and black pepper to taste until smooth.
Add the chicken, grapes, celery, onion, toasted pecans and parsley to the bowl and gently fold everything together so the grapes stay mostly intact and the pecans don't get crushed.
Taste and adjust: add a little more mayo or yogurt if you want it creamier, more lemon for brightness, and more salt and pepper if needed.
Chill the salad for at least 30 minutes if you can; the flavors marry better after resting but it's fine to serve right away if you're hungry.
Serve on bread, croissants, or over lettuce, and store leftovers covered in the fridge for up to 3 or 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 222g
Total number of serves: 4
Calories: 501kcal
Fat: 35.8g
Saturated Fat: 5.3g
Trans Fat: 0.05g
Polyunsaturated: 10.2g
Monounsaturated: 14.35g
Cholesterol: 96.9mg
Sodium: 293mg
Potassium: 466mg
Carbohydrates: 10.3g
Fiber: 2.1g
Sugar: 6.9g
Protein: 37.2g
Vitamin A: 200IU
Vitamin C: 3.8mg
Calcium: 22mg
Iron: 1.8mg

Easy Chicken Salad Recipe With Grapes And Pecans

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Chicken Salad Recipe With Grapes And Pecans Substitutions and Variations

Pro Tips