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Chicken salad sandwich on toasted bread with lettuce, served with a bowl of salad, avocado and fresh herbs
Chef Emma

Chicken Salad With Grapes

Chopped chicken, red grapes, celery and toasted pecans in a creamy mayo, Greek yogurt, lemon and Dijon dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill 30 minutes
Total Time 50 minutes
Servings: 6 servings (about 1 cup)
Course: Lunch, Salad
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cups cooked chicken chopped or shredded, about 1¼ lb
  • 2 cups seedless red grapes halved and patted dry
  • 1 cup celery finely diced (about 2 ribs)
  • ½ cup pecans toasted and chopped
  • ¼ cup red onion or green onion finely chopped
  • 1-2 tbsp fresh dill, tarragon or parsley chopped, optional
Dressing
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt or sour cream
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey optional
  • ¾ tsp kosher salt to taste
  • ½ tsp black pepper

Equipment

  • Large mixing bowl
  • Small skillet (for toasting nuts)
  • Airtight container

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant. Cool and chop.
  2. Halve the grapes and pat them dry. Dice the celery and onion.
  3. Whisk the mayo, yogurt, lemon juice, Dijon, honey, salt and pepper in a large bowl.
  4. Add the chilled chicken, grapes, celery, onion and herbs and fold gently until coated. Taste and adjust the seasoning.
  5. Cover and refrigerate at least 30 minutes. Stir in the pecans just before serving.

Notes

To cook chicken: simmer 1½ lb breasts in salted water 12 to 15 minutes until 165°F, then cool and chill. One rotisserie chicken gives 3 to 4 cups of meat. Keep the salad cold, refrigerate within 2 hours and eat within 3 to 4 days. Don't freeze. Calories are an estimate per serving (about 1 cup) from USDA FoodData Central values.