This chicken salad combines tender shredded chicken with sweet grapes, crunchy pecans, and crisp celery, all tossed in a creamy dressing made from mayonnaise, Greek yogurt, and a touch of Dijon mustard. It's a refreshing and satisfying dish that's perfect for lunches, picnics, or light dinners.
Why You’ll Love This Recipe
I find this chicken salad to be a delightful blend of flavors and textures. The sweetness of the grapes contrasts beautifully with the savory chicken, while the pecans and celery add a satisfying crunch. The creamy dressing ties everything together, making it a versatile dish that can be served in various ways—on a sandwich, in a lettuce wrap, or simply on its own.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 3 ½ cups cooked chicken, shredded
- 2 stalks celery, chopped
- ⅔ cup red grapes, halved
- ½ cup chopped pecans
- ½ medium red onion, diced
- ⅔ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 2 tablespoons chopped parsley (optional)
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- Salt and pepper, to taste
Directions
- In a large bowl, I mix together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until well combined.
- I add the shredded chicken, chopped celery, halved grapes, chopped pecans, diced red onion, and parsley to the bowl.
- I gently toss everything together until the ingredients are evenly coated with the dressing.
- I cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- When ready to serve, I give the salad a gentle stir and enjoy it as desired.
Servings and Timing
This recipe yields approximately 6 servings. The preparation time is about 15 minutes, with an additional 1 hour of chilling time to enhance the flavors.
Variations
I like to customize this chicken salad based on what's available or to suit different tastes:
- Fruits: Sometimes I substitute or add chopped apples or dried cranberries for a different sweetness.
- Nuts: Walnuts or almonds can replace pecans if preferred.
- Herbs: Fresh dill or tarragon adds a unique flavor twist.
- Spices: A pinch of curry powder or paprika can introduce a new depth of flavor.
Storage/Reheating
I store any leftover chicken salad in an airtight container in the refrigerator, where it stays fresh for up to 3 days. If the salad seems a bit dry after refrigeration, I stir in a tablespoon of mayonnaise to restore its creaminess. I don't recommend freezing this salad, as the texture of the mayonnaise and fresh ingredients can change upon thawing.
FAQs
What type of chicken works best for this salad?
I usually use cooked chicken breasts or thighs, shredded or chopped. Rotisserie chicken is a convenient option that adds great flavor.
Can I make this salad ahead of time?
Absolutely! I often prepare it a day in advance and store it in the refrigerator. The flavors continue to develop, making it even more delicious the next day.
Is there a dairy-free alternative to Greek yogurt?
Yes, I substitute the Greek yogurt with dairy-free yogurt or additional mayonnaise to keep the salad dairy-free.
How can I make this salad lower in fat?
I use light mayonnaise and Greek yogurt to reduce the fat content. Also, I increase the proportion of vegetables like celery and reduce the amount of nuts.
Can I add other vegetables to this salad?
Certainly! I sometimes include diced bell peppers, shredded carrots, or chopped cucumbers for added crunch and nutrition.
Conclusion
This Chicken Salad with Grapes, Pecans, and Celery is a delightful combination of flavors and textures that I find both satisfying and versatile. Whether I'm preparing it for a quick lunch, a picnic, or a light dinner, it's always a hit. I enjoy experimenting with different variations to keep things fresh and exciting.
Chicken Salad with Grapes, Pecans, and Celery
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
This Chicken Salad with Grapes, Pecans, and Celery is a refreshing and satisfying dish made with shredded chicken, sweet grapes, crunchy pecans, and crisp celery, all tossed in a creamy dressing. Perfect for lunches, picnics, or light dinners.
Ingredients
- 3 ½ cups cooked chicken, shredded
- 2 stalks celery, chopped
- ⅔ cup red grapes, halved
- ½ cup chopped pecans
- ½ medium red onion, diced
- ⅔ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 2 tablespoons chopped parsley (optional)
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- In a large bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Add the shredded chicken, chopped celery, halved grapes, chopped pecans, diced red onion, and parsley to the bowl.
- Gently toss everything together until the ingredients are evenly coated with the dressing.
- Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- When ready to serve, give the salad a gentle stir and enjoy it as desired.
Notes
- Use rotisserie chicken for added flavor and convenience.
- Customize with apples, dried cranberries, or different nuts and herbs.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze as the texture may change.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
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