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Classic Chicken Salad with Grapes and Pecans: Best Easy Lunch

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This classic chicken salad with grapes and pecans is a creamy, crunchy, and satisfying lunch that comes together in under 20 minutes. It’s perfect for meal prep, potlucks, or a quick and easy meal.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded or diced (about 1 rotisserie chicken)
  • 1 cup red grapes, halved
  • 3/4 cup pecans, roughly chopped and toasted
  • 2 stalks celery, finely diced
  • 1/2 cup mayonnaise (full-fat recommended)
  • 1/4 cup plain Greek yogurt (full-fat recommended)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley or chives, chopped (optional)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and shred meat into bite-sized pieces. If poaching, place chicken breasts in a pot, cover with cold water, add a bay leaf and 1 teaspoon salt, bring to a gentle simmer, and cook for 12-15 minutes until internal temperature reaches 165°F. Let cool slightly, then shred or dice.
  2. Toast the pecans: Heat a small skillet over medium heat. Add chopped pecans in a single layer. Toast for 3-4 minutes, shaking the pan every 30 seconds, until fragrant and slightly darkened. Remove from pan and let cool completely.
  3. Prepare the mix-ins: Halve the grapes (quarter if large). Dice celery into small, even pieces (about 1/4-inch). Chop fresh herbs if using. Set aside.
  4. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and a pinch of salt and pepper. Taste and adjust salt if needed.
  5. Combine the ingredients: In a large mixing bowl, add shredded chicken, halved grapes, diced celery, and half of the toasted pecans. Pour dressing over the top. Use a rubber spatula to fold everything together gently until evenly coated.
  6. Season and adjust: Taste and add more salt or pepper as needed. If it tastes flat, add another squeeze of lemon juice. If dry, add a tablespoon more mayo or yogurt.
  7. Chill (optional but recommended): Cover bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
  8. Add remaining pecans before serving: Right before serving, fold in the rest of the toasted pecans to keep them crunchy.

Notes

For best results, toast the pecans and add half just before serving to maintain crunch. The salad tastes even better after 24 hours in the fridge. If using rotisserie chicken, pat it dry with paper towels to avoid a watery dressing.

Nutrition

Keywords: chicken salad, grapes, pecans, easy lunch, meal prep, classic chicken salad

Find it online: https://cookdella.com/classic-chicken-salad-with-grapes-and-pecans-best-easy-lunch/