Ingredients
Chicken Salad
- 4 cups cooked chicken breast, finely shredded
- 1 cup seedless green grapes, halved
- ½ cup dried cranberries
- ½–¾ cup pecans, toasted and finely chopped
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced — optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Prepare the chicken
Cook the chicken until fully done and allow it to cool completely. Shred it into small, thin pieces for the texture shown in the picture.
You can also use rotisserie chicken.
2. Toast the pecans
Place the pecans in a dry skillet over medium-low heat.
Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
Remove from the pan immediately and let them cool. Chop finely.
3. Prepare the grapes
Wash and dry the grapes well.
Cut them in half. If they’re large, cut them into quarters.
4. Make the dressing
In a bowl, whisk together:
- Mayonnaise
- Greek yogurt
- Dijon mustard
- Honey
- Lemon juice
- Garlic powder
- Onion powder
- Parsley
- Salt
- Black pepper
Mix until smooth and creamy.
5. Mix the salad
Add the shredded chicken, grapes, cranberries, pecans, celery, and red onion to a large bowl.
Gently toss everything together.
6. Add the dressing
Pour the dressing over the chicken mixture.
Fold gently until everything is evenly coated and creamy.
7. Chill
Cover and refrigerate for at least 30–60 minutes.
For the best flavor, chill for about 1–2 hours.
8. Serve
Serve cold as:
- Croissant filling
- Sandwich filling
- Lettuce cups
- Wraps
- Crackers
- Over green salad
- A ready-to-eat lunch
Nut Information
Nut used: Pecans
Amount: ½–¾ cup
Pecans are tree nuts.
Nut substitutions
You can replace pecans with:
- Walnuts — 1:1
- Almonds — 1:1
- Cashews — 1:1
Nut-free version
For a nut-free chicken salad, completely omit the pecans.
For crunch, use:
- Sunflower seeds
- Pumpkin seeds
- Extra celery
For a person with a serious tree-nut allergy, check all packaged ingredients for cross-contact warnings.
Tips for the Same Texture as the Picture
- Shred the chicken very finely rather than cutting it into large cubes.
- Use firm green grapes so they don’t become mushy.
- Toast the pecans before adding them.
- Don’t make the dressing too thin.
- Chill the salad before serving.
- For the pictured thick, scoopable texture, start with the dressing amount above and add more only if needed.