Chicken Salad with Pecans

There's something magical about a chicken salad that hits different depending on the season. One afternoon, I was standing in my kitchen with leftover rotisserie chicken and a handful of pecans that had been sitting in the pantry, and I decided to throw together something quick for lunch. What started as a casual weekday meal became the salad I keep coming back to—it's crisp, it's creamy, it's surprisingly elegant without any fuss.

I made this for a friend's impromptu picnic, and she kept asking if it was from a restaurant because the flavors were so balanced. The creamy dressing plays perfectly against the snap of celery and those toasted pecans, which honestly make the whole thing feel intentional rather than thrown together on a Tuesday.

Ingredients

• Cooked chicken breast: Use a rotisserie chicken if you're short on time, or poach your own for more control over seasoning—either way, dicing it finely makes every bite feel cohesive.
• Pecan halves: Toasting them for just a few minutes wakes up their flavor and keeps them from tasting stale or flat.
• Celery: Finely chop it so the pieces are small enough to mingle with the chicken rather than dominate it.
• Red grapes: Halving them lets them integrate naturally, and they add a subtle sweetness that feels sophisticated without being obvious.
• Green onions: The brightness here is essential—don't skip them or use regular onion as a substitute.
• Mayonnaise: Use good quality mayo if you can; it's the backbone of the dressing and you'll taste the difference.
• Greek yogurt: This lightens the dressing and adds tang without making it feel heavy or overly creamy.
• Dijon mustard: A tablespoon is enough to add complexity and keep the dressing from tasting one-note.
• Fresh lemon juice: Always use fresh lemon—bottled just doesn't have the same brightness or bite.
• Salt and pepper: These seem small but they're what make everything taste like itself.

Instructions

Toast the pecans first:

Spread them in a dry skillet over medium heat and stir them around for 3 to 4 minutes until they smell incredible and turn a shade darker. You'll know they're ready when the aroma hits your face—that's your signal to pull them off the heat and let them cool before chopping.

Build the base:

In a large bowl, combine the cooled chicken, finely chopped celery, halved grapes, sliced green onions, and toasted pecans. This is your moment to feel how everything works together—the textures should feel varied and intentional.

Whisk the dressing:

In a separate small bowl, whisk mayo, Greek yogurt, Dijon mustard, fresh lemon juice, salt, and pepper until it's smooth and has no lumps. Taste it straight from the whisk—it should taste bright and savory, not too thick.

Bring it together:

Pour the dressing over the chicken mixture and toss gently, making sure every piece gets coated evenly without crushing the pecans or grapes. You want it creamy but not drowning.

Season to taste:

Add a pinch more salt or a squeeze of lemon if it needs it. Trust your palate—this is where you make it yours.

Chill and serve:

Let it sit in the fridge for at least 15 minutes if you have time, then serve over crisp greens, on bread, or in lettuce cups depending on your mood.

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I remember my mom tasting this and saying it reminded her of fancy lunches from somewhere fancy, and I realized that simple ingredients treated with a little care and attention somehow elevate themselves into something special. That moment taught me that good cooking isn't about complexity—it's about respecting what you're working with.

Timing and Prep

The beauty of this salad is that most of it can be done ahead of time. You can toast the pecans, chop the vegetables, and even mix the dressing the night before—just don't combine everything until you're ready to eat, or the salad will start to get soggy and lose its crisp texture. If you're using store-bought rotisserie chicken, you're cutting the active cooking time down to almost nothing, which makes this perfect for weeknight dinners when you want something that tastes like effort without actually requiring any.

Ways to Use It

This salad is endlessly flexible, and that's part of why I love it. Pile it on a bed of mixed greens for a composed salad, stuff it between slices of bread for a sandwich that actually tastes good, wrap it in lettuce leaves for something light, or eat it straight from a bowl as a protein-rich lunch. I've also used it as a filling for avocado halves and as a topping for crostini when I needed something quick for company.

Variations and Substitutions

This recipe is forgiving in the best way. If you don't have pecans, walnuts or almonds work beautifully and bring their own personality to the mix. You can swap the red grapes for diced apple or dried cranberries if that's what you have, and fresh herbs like tarragon or parsley scattered on top add a layer of sophistication that feels unexpected. For a lighter version, use Greek yogurt instead of mayo—it takes the richness down a notch and lets the other flavors shine through more clearly.

• Try adding a teaspoon of fresh tarragon or dill to the dressing for an herby twist that feels restaurant-quality.
• If you make this often and find yourself loving it, keep toasted pecans in a container in the fridge so they're ready whenever inspiration strikes.
• Leftover chicken salad stays fresh in the fridge for about three days, making it perfect for meal prep or unexpected guests.

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This is the kind of salad that reminds you that food doesn't need to be complicated to be satisfying. Make it once and it becomes something you reach for again and again.

Recipe Questions & Answers

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds work well as alternatives and provide a similar crunchy texture.

→ How can I make the dish lighter?

Replace mayonnaise with all Greek yogurt to reduce fat while maintaining creaminess.

→ What is the best way to toast pecans?

Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.

→ What types of greens work well as a base?

Mixed salad greens or crisp lettuce leaves provide fresh contrast and a pleasant bite.

→ Can fresh herbs be added for extra flavor?

Yes, parsley or tarragon add bright, herbal notes that complement the ingredients nicely.

→ What beverages pair well with this dish?

A crisp Sauvignon Blanc or iced tea enhances the fresh and nutty flavors.