Ingredients
Chicken salad
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3 cups cooked shredded chicken — about 450–500 g
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1 cup green seedless grapes, quartered
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½ cup dried cranberries
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¾ cup pecans, chopped
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⅓ cup finely diced celery
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2 tbsp finely diced red onion — optional
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1–2 tbsp fresh parsley, chopped
Creamy dressing
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¾ cup mayonnaise
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¼ cup sour cream or Greek yogurt
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1 tbsp honey
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1 tbsp lemon juice
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1 tsp Dijon mustard
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp black pepper
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¼ tsp salt, or to taste
Method
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Cook the chicken until it reaches 165°F / 74°C, then cool completely.
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Shred the chicken into bite-sized pieces.
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In a large bowl, whisk together mayonnaise, sour cream/Greek yogurt, honey, lemon juice, Dijon, garlic powder, onion powder, pepper and salt.
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Add chicken, grapes, cranberries, celery, onion and parsley.
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Fold everything together gently so the grapes don’t break.
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Add the chopped pecans last and mix lightly.
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Refrigerate for at least 1 hour before serving. This allows the flavors to develop.
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Taste and adjust salt, lemon juice or honey before serving.
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Nut information
Contains tree nuts: pecans.
Approximate pecans in the whole recipe: ¾ cup (75–85 g).
For a nut-free version, simply replace the pecans with:
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sunflower seeds
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pumpkin seeds
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roasted chickpeas
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or additional celery for crunch
If serving someone with a tree-nut allergy, check the labels of the mayonnaise, dried cranberries and other packaged ingredients for cross-contact warnings, and use products made in a nut-free facility when required.
Approximate nutrition
Per 1-cup serving, assuming 6 servings:
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Calories: ~500 kcal
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Protein: ~28–32 g
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Fat: ~32–35 g
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Carbohydrates: ~25–30 g
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Fiber: ~2–3 g
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Sugar: ~18–21 g
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Sodium: ~500–700 mg
The exact values depend mainly on the mayonnaise, chicken and amount of pecans used.
Serving ideas
Serve it:
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on croissants
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between slices of toasted bread
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in lettuce cups
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with crackers
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over mixed greens
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or chilled straight from the container