Chicken Salad with Pecans

There's something about a perfectly balanced chicken salad that makes you feel like you've got your life together, even if you're eating lunch at your desk. I discovered this version on a humid Tuesday when my coworker brought one to share, and the moment those toasted pecans hit my tongue, I knew I had to recreate it at home. What started as a simple request for the recipe turned into my own kitchen experiments—tweaking ratios, discovering that Greek yogurt actually matters, and learning that toasting pecans yourself changes everything. Now it's become my go-to answer whenever someone asks what I'm bringing to a potluck.

I made this for a small lunch gathering last spring, and I remember watching my neighbor take a second helping while barely pausing conversation—that's when I knew the dressing balance was exactly right. She asked if it was store-bought, and I got that small thrill of kitchen pride that comes from casual compliments. That moment cemented this recipe as a keeper because it impresses without any pretense.

Ingredients

• Cooked chicken breast, 2 cups diced: Use a rotisserie chicken if you're short on time, or poach your own for better control over seasoning—shredding versus dicing changes the texture, so choose based on what you're serving it in.
• Pecan halves, ½ cup toasted: Toasting in a dry skillet for just a few minutes wakes them up completely; stale nuts will disappoint you, so this step is worth the three minutes.
• Celery, 1 cup finely chopped: The crunch is non-negotiable here, and fresh celery makes a real difference in texture.
• Red grapes, ½ cup halved: They add sweetness and juice that balances the creamy dressing; apple works fine if grapes aren't happening.
• Green onions, 2 thinly sliced: They're what prevents this from tasting like a mayonnaise situation.
• Mayonnaise, ½ cup: This is the foundation, so use something you actually enjoy eating.
• Greek yogurt, 2 tablespoons: This cuts the heaviness and adds tang that brightens everything.
• Dijon mustard, 1 tablespoon: It's the secret that makes people ask what they're tasting—not spicy, just sophisticated.
• Fresh lemon juice, 1 tablespoon: Bottled works in a pinch, but fresh changes the flavor noticeably.
• Salt and black pepper to taste: Always, always taste before serving because seasoning needs vary.

Instructions

Toast the pecans until fragrant:

Put them in a dry skillet over medium heat and stir constantly for about 3 to 4 minutes—you'll smell when they're done, and that smell is your cue to pull them off heat and spread them on a plate to cool. This step takes five minutes but transforms them from pleasant to absolutely worth eating.

Combine all the textured ingredients:

In a large bowl, gather your cooled pecans, diced chicken, celery, grapes, and green onions—this is where you're building layers of different textures that make eating feel interesting. Toss together gently so nothing bruises.

Make the dressing in a separate bowl:

Whisk together the mayo, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until it's completely smooth with no streaks. Taste it right from the spoon because this is your moment to adjust the flavor before committing it to the whole salad.

Dress and toss everything together:

Pour the dressing over the chicken mixture and toss gently until everything is evenly coated but not overdone—you want the vegetables to stay distinct, not become a paste. The salad will look more cohesive after it sits for a few minutes as the dressing settles.

Taste and adjust seasoning:

This is non-optional because salt levels change with the mayo brand and how much liquid your grapes released. A pinch more of anything might be exactly what it needs.

Serve or store:

Eat it immediately over greens, stuff it in a sandwich, or cover it and refrigerate for the next day when it gets even better as flavors meld together.

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What I love most about this salad is how it's become this quiet solution in my kitchen—the thing I make when I want to eat well but not think too hard, or when I need to bring something to a gathering and arrive with my hands actually free. It's proof that simple is often exactly enough.

Why This Works as a Meal

The balance between creamy dressing and crunchy textures is what makes this feel substantial enough for lunch or dinner instead of like a side thought. The protein from the chicken and the fiber from the vegetables keep you full, and the pecans add fat that makes your body actually satisfied. It's the kind of salad that doesn't make you hungry again in an hour.

Variations That Actually Improve It

Fresh herbs like tarragon or parsley transform this from good to interesting—add them at the end so they stay bright. Some days I add a tablespoon of honey to the dressing if the lemon feels too sharp, or I'll swap the Greek yogurt for sour cream if I want a slightly richer version. Walnuts or almonds work fine if pecans aren't available, though honestly, the pecans are what make this version special.

Storage and Make-Ahead Tips

This salad actually tastes better the next day as the flavors settle together, making it perfect for meal prep if you don't mind slightly softer pecans. Store it in a covered container in the fridge for up to three days, though the texture starts changing by day two. For lunches, pack it separately from any greens you're serving it on so nothing gets soggy.

• Make the dressing the night before and store it separately for faster assembly.
• Chop vegetables ahead and keep them in separate containers so you can assemble fresh when needed.
• Toast pecans in a batch and store them in an airtight container for grab-and-go salads throughout the week.

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This chicken salad has earned its place in regular rotation because it proves that food doesn't need to be complicated to be genuinely satisfying. Make it once, adjust it to your taste, and you'll have a recipe that works for years.

Recipe FAQs

→ How do I toast pecans properly?

Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant to enhance their flavor and crunch.

→ Can I substitute grapes with other fruits?

Yes, diced apples can be used instead of grapes to provide a different sweet crunch to the salad.

→ What alternative nuts work well in this salad?

Walnuts or almonds can replace pecans while maintaining a crunchy texture and nutty flavor.

→ How can I make the dressing lighter?

Use all Greek yogurt instead of mayonnaise in the dressing to reduce fat and create a lighter texture without sacrificing creaminess.

→ What herbs complement the flavors in this dish?

Fresh parsley or tarragon add bright, aromatic notes that enhance the salad's overall taste.