Chicken Salad with Pecans (Print)

A fresh mix of chicken, toasted pecans, celery, and grapes with creamy lemon dressing for a light meal.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, diced or shredded (about 2 medium breasts)

→ Nuts

02 - ½ cup pecan halves or pieces, toasted

→ Vegetables & Fruits

03 - 1 cup celery, finely chopped
04 - ½ cup red grapes, halved (or substitute apple, diced)
05 - 2 green onions, thinly sliced

→ Dressing

06 - ½ cup mayonnaise
07 - 2 tablespoons plain Greek yogurt or sour cream
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Garnish (optional)

12 - Mixed salad greens or lettuce leaves

# How To Make It:

01 - Toast the pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. Allow to cool before use.
02 - In a large bowl, mix the diced chicken, chopped celery, halved grapes, sliced green onions, and cooled pecans until evenly distributed.
03 - Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper in a small bowl until smooth.
04 - Pour the dressing over the chicken mixture and gently toss to ensure thorough coating of all ingredients.
05 - Taste the salad and adjust salt and pepper as needed to suit preference.
06 - Serve chilled atop mixed salad greens or lettuce leaves, or use as a filling for sandwiches and wraps.

# Expert Advice:

01 -
  • It comes together in under 35 minutes and tastes like you spent way more effort than you actually did.
  • The pecans stay crunchy and the grapes add little bursts of sweetness that keep things interesting.
  • You can eat it straight from a bowl, pile it on lettuce, or stuff it into sandwiches—no commitment required.
02 -
  • If you don't toast the pecans, they'll taste flat and slightly musty—toasting takes three minutes and changes everything about the dish.
  • Make the dressing first and taste it before adding it to the chicken, because once everything is mixed, it's harder to adjust the seasoning.
03 -
  • Always toast nuts right before making the salad if you can—the flavor difference between fresh-toasted and sitting-in-the-pantry is night and day, and it takes less time than you think.
  • Use a sharp knife and take your time chopping the celery finely; large pieces will dominate the texture and make it feel less like a composed dish.

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