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Creamy Chicken Salad with Grapes & Pecans (Easy Recipe)

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This creamy chicken salad with juicy red grapes and toasted pecans is the perfect quick lunch or potluck dish. It’s made with a light yet luscious Greek yogurt and mayo dressing, and comes together in under 15 minutes.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or chopped (about 1 large rotisserie chicken or 3 medium chicken breasts)
  • 1 cup red grapes, halved
  • ¾ cup pecans, toasted and roughly chopped
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon curry powder (optional but highly recommended)
  • Salt and black pepper to taste
  • For serving: croissants, crusty bread, or lettuce cups (optional)
  • Extra pecans and grapes for garnish (optional)

Instructions

  1. Toast the pecans: Place ¾ cup raw pecans in a dry skillet over medium heat. Shake the pan every 30 seconds until fragrant and slightly darkened, about 4-5 minutes. Pour onto a plate to cool completely.
  2. Prepare the chicken: If using rotisserie chicken, remove skin and shred or chop into bite-sized pieces (about 3 cups). If cooking your own, poach 3 medium chicken breasts in simmering salted water for 15-18 minutes until cooked through, then cool and shred.
  3. Halve the grapes: Slice 1 cup red grapes in half lengthwise. Place in a large mixing bowl.
  4. Slice the green onions and chop the parsley: Thinly slice 3 green onions (white and green parts) and chop 2 tablespoons fresh parsley. Add to the bowl with the grapes.
  5. Make the dressing: In a small bowl, whisk together ½ cup Greek yogurt, ¼ cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, and ¼ teaspoon curry powder (if using). Season with salt and pepper (start with ½ teaspoon salt and ¼ teaspoon pepper).
  6. Combine everything: Add the shredded chicken and cooled pecans to the bowl with the grapes and onions. Pour the dressing over the top. Gently fold with a rubber spatula until evenly coated.
  7. Let it rest: Cover the bowl and refrigerate for at least 30 minutes (or overnight) to allow flavors to meld.
  8. Taste and adjust: After resting, stir and adjust seasoning with more salt, pepper, or lemon juice if needed.
  9. Serve: Spoon onto croissants, bread, or lettuce cups. Garnish with extra pecans and parsley if desired. Enjoy immediately or refrigerate for up to 4 days.

Notes

For best results, toast pecans just before using and let them cool completely. Pat grapes dry after washing to prevent watery salad. Use room temperature yogurt and mayo for easier mixing. The salad tastes even better after resting overnight. For meal prep, keep toasted pecans separate and add just before serving to maintain crunch.

Nutrition

Keywords: creamy chicken salad, chicken salad with grapes, chicken salad with pecans, easy chicken salad, rotisserie chicken salad, lunch recipe, potluck recipe

Find it online: https://sunnysavory.com/creamy-chicken-salad-with-grapes-and-pecans-easy-recipe/