I keep coming back to this chicken salad with grapes and pecans because it’s creamy, crunchy, sweet, savory, and ridiculously satisfying. It just might be the best chicken salad sandwich I’ve ever made.
I’m obsessed with this chicken salad because it hits every craving at once: creamy, crunchy, juicy, savory, and just sweet enough. The grapes pop in the best way, and the pecans bring that toasty bite I always want in a loaded sandwich.
And honestly, I could eat it straight from the bowl with a fork. No shame.
It’s quick, satisfying, and never feels like sad lunch filler. But tucked between bread?
That’s where I really lose it. I love how it tastes fresh but still rich, simple but not boring.
The kind of lunch I actually look forward to making.
Ingredients
- Cooked chicken makes it hearty, filling, and perfect for leftover rotisserie nights.
- Grapes bring juicy sweetness that keeps every bite from feeling too heavy.
- Toasted pecans add buttery crunch, which honestly makes the salad way more fun.
- Mayonnaise gives that classic creamy chicken salad vibe we all kind of expect.
- Greek yogurt lightens it up a bit, but it’s still rich and satisfying.
- Celery adds fresh crunch, so the texture isn’t all soft and creamy.
- Red onion brings a little bite, but not enough to take over.
- Dijon mustard adds tang and makes the dressing taste less flat.
- Fresh lemon juice brightens everything, like a tiny wake-up call.
- Parsley adds color and a fresh little finish.
- Plus, salt and pepper pull it all together without making things fussy.
- Basically, it’s creamy, crunchy, sweet, and super lunch-friendly.
Ingredient Quantities
- 3 cups cooked chicken, chopped or shredded (about 1 pound)
- 1 cup seedless red or green grapes, halved
- 1/2 cup pecans, toasted and roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make this
1. Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 4 to 6 minutes; cool and roughly chop.
2. If not already cooked, poach, roast, or bake about 1 pound chicken until fully cooked, then chop or shred into bite size pieces to yield 3 cups.
3. Halve 1 cup seedless grapes and finely dice 1/2 cup celery and 1/4 cup red onion; chop 2 tablespoons fresh parsley.
4. In a large bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth.
5. Add the chopped or shredded chicken to the dressing and stir to coat evenly.
6. Fold in the halved grapes, toasted chopped pecans, diced celery, minced red onion, and chopped parsley until everything is evenly distributed.
7. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
8. Cover and chill the chicken salad in the refrigerator for at least 30 minutes to let flavors meld.
9. Serve chilled on sandwich bread, croissants, or over a bed of greens.
Equipment Needed
1. Heavy skillet (for toasting pecans)
2. Cutting board
3. Chef’s knife
4. Large mixing bowl
5. Small mixing bowl or measuring cup for dressing
6. Measuring cups and measuring spoons
7. Whisk
8. Rubber spatula or wooden spoon (for folding)
9. Baking sheet or plate (to cool toasted pecans)
FAQ
Easy Chicken Salad Recipe With Grapes And Pecans Substitutions and Variations
- Cooked chicken: rotisserie turkey, canned or pouched tuna, shredded rotisserie pork
- Seedless grapes: diced crisp apple, halved strawberries, dried cranberries (reconstituted if very dry)
- Pecans: chopped walnuts, sliced almonds, roasted sunflower seeds
- Mayonnaise / Greek yogurt: all-mayo or all-Greek yogurt, mashed avocado, light vinaigrette (for a lighter, tangy dressing)
Pro Tips
1. Make the chicken a day ahead and let it rest in the fridge so it dries slightly. Slightly drier chicken soaks up the dressing without getting soggy and the flavors mingle better overnight.
2. Toast the pecans until they are a touch darker than you think, then cool completely before chopping. Warm nuts can release oils that make the salad greasy, and extra toasting boosts the nutty crunch.
3. Toss the grapes in a splash of lemon juice just before adding them. That keeps them bright, prevents browning, and gives a tiny lift of acidity that balances the mayonnaise and yogurt.
4. Chill the dressing briefly before combining with the chicken. A cold, well-emulsified dressing coats more evenly and helps the salad stay crisp longer when served.
5. Reserve a few pecan pieces and grape halves to stir in at the end. Using some reserved add-ins keeps texture contrast and visual appeal in every bite.
Easy Chicken Salad Recipe With Grapes And Pecans
I keep coming back to this chicken salad with grapes and pecans because it’s creamy, crunchy, sweet, savory, and ridiculously satisfying. It just might be the best chicken salad sandwich I’ve ever made.
4
servings
534
kcal
Equipment: 1. Heavy skillet (for toasting pecans)
2. Cutting board
3. Chef’s knife
4. Large mixing bowl
5. Small mixing bowl or measuring cup for dressing
6. Measuring cups and measuring spoons
7. Whisk
8. Rubber spatula or wooden spoon (for folding)
9. Baking sheet or plate (to cool toasted pecans)
Ingredients
-
3 cups cooked chicken, chopped or shredded (about 1 pound)
-
1 cup seedless red or green grapes, halved
-
1/2 cup pecans, toasted and roughly chopped
-
1/2 cup mayonnaise
-
1/4 cup plain Greek yogurt
-
1/2 cup celery, finely diced
-
1/4 cup red onion, finely minced
-
1 tablespoon Dijon mustard
-
1 tablespoon fresh lemon juice
-
2 tablespoons fresh parsley, chopped
-
1/2 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
Directions
- Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 4 to 6 minutes; cool and roughly chop.
- If not already cooked, poach, roast, or bake about 1 pound chicken until fully cooked, then chop or shred into bite size pieces to yield 3 cups.
- Halve 1 cup seedless grapes and finely dice 1/2 cup celery and 1/4 cup red onion; chop 2 tablespoons fresh parsley.
- In a large bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth.
- Add the chopped or shredded chicken to the dressing and stir to coat evenly.
- Fold in the halved grapes, toasted chopped pecans, diced celery, minced red onion, and chopped parsley until everything is evenly distributed.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Cover and chill the chicken salad in the refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled on sandwich bread, croissants, or over a bed of greens.
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: 242g
- Total number of serves: 4
- Calories: 534kcal
- Fat: 37.25g
- Saturated Fat: 4.93g
- Trans Fat: 0.05g
- Polyunsaturated: 5g
- Monounsaturated: 27.25g
- Cholesterol: 128mg
- Sodium: 450mg
- Potassium: 483mg
- Carbohydrates: 11.4g
- Fiber: 2.6g
- Sugar: 7.2g
- Protein: 39.7g
- Vitamin A: 500IU
- Vitamin C: 5.5mg
- Calcium: 39mg
- Iron: 1.6mg