Chicken Salad with Grapes and Pecans
Ingredients
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3 cups cooked chicken, diced or shredded (rotisserie works great)
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1 cup seedless grapes, halved (red or green)
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½ cup pecans, roughly chopped (toasted if you want extra flavor)
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¼ cup celery, finely chopped (optional but adds crunch)
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¼ cup red onion or green onion, finely chopped (optional)
Dressing
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½ cup mayonnaise
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1 tablespoon Dijon mustard (optional but recommended)
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1–2 teaspoons lemon juice or apple cider vinegar
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Salt and black pepper, to taste
Optional Add-Ins (pick your vibe)
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1–2 teaspoons honey or maple syrup (for a touch of sweetness)
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Pinch of garlic powder
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Fresh herbs like parsley, dill, or tarragon
Instructions
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Mix the base: In a large bowl, combine chicken, grapes, pecans, celery, and onion.
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Make the dressing: In a small bowl, whisk together mayo, Dijon, lemon juice, salt, and pepper.
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Combine: Pour dressing over the chicken mixture and gently stir until everything is coated.
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Taste & tweak: Adjust seasoning, add sweetness or herbs if using.
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Chill: Refrigerate for at least 30 minutes for best flavor.
How to Serve
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On croissants or toasted bread 🥐
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Wrapped in lettuce cups
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Stuffed into pita
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On top of mixed greens for a light lunch
If you want a lighter version, a Southern-style twist, or a no-mayo option, say the word—I’ve got you.