Chicken Salad with Pecans (Print View)
A fresh mix of chicken, pecans, celery, and grapes tossed in a creamy, tangy dressing for an easy meal.
# Ingredient List:
→ Protein
01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 medium chicken 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 with diced apple)
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:
01 - Toast pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. Remove from heat and let cool.
02 - In a large mixing bowl, combine diced or shredded chicken, chopped celery, halved grapes, sliced green onions, and cooled toasted pecans.
03 - In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, salt, and black pepper until smooth and homogenous.
04 - Pour dressing over the chicken mixture and toss gently to evenly coat all ingredients.
05 - Taste the salad and adjust salt, pepper, or lemon juice according to preference.
06 - Serve the salad chilled over mixed greens or lettuce leaves, or use as a filling for sandwiches or wraps.
# Expert Advice:
01 -
- It comes together in under 35 minutes but tastes like you spent way more effort than you did.
- The toasted pecans give you that satisfying crunch that makes eating salad feel intentional, not like a consolation prize.
- You can eat it immediately, pack it for tomorrow, or stuff it into a sandwich when you're tired of salads.
- It's naturally gluten-free and actually makes you feel nourished instead of deprived.
02 -
- Room-temperature salad tastes flabby—always chill it for at least 30 minutes before eating, or serve it over cold greens to keep everything crisp.
- The pecans will soften if you make this more than a day ahead, so if you're batch-prepping, toast and store them separately, then add them right before serving.
- Greek yogurt actually does change the flavor and texture compared to using all mayo; it's not just a health move, it's a flavor move.
03 -
- If your mayo tastes heavy, you're not using enough lemon juice or you need to go bolder with the Dijon—don't just accept flat flavor.
- Rotisserie chicken saves you 15 minutes and tastes great, but shredding it yourself means you control exactly how chunky or fine it is, which matters more than you'd think.