Print

Best Loaded Chicken Salad with Grapes and Pecans

best loaded chicken salad with grapes and pecans - featured image
Print Recipe

This creamy, crunchy chicken salad combines sweet red grapes, toasted pecans, and a tangy dressing for a quick and easy meal that’s perfect for lunches, potlucks, or any occasion.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 large rotisserie chicken or 3 large breasts)
  • 1 ½ cups red seedless grapes, halved
  • ¾ cup pecans, roughly chopped
  • ½ cup celery, finely diced (about 2 stalks)
  • ¼ cup red onion, finely diced
  • ½ cup good-quality mayonnaise
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
  • 2 tablespoons fresh chives or parsley, chopped (optional)
  • A pinch of cayenne pepper or paprika (optional)
  • ½ cup dried cranberries or chopped apple (optional)

Instructions

  1. Prep the Chicken (5 minutes): If using a rotisserie chicken, remove skin and bones. Shred meat into bite-sized pieces using two forks. Place in a large mixing bowl and season lightly with salt and pepper.
  2. Toast the Pecans (5 minutes): Heat a small skillet over medium heat. Add chopped pecans in a single layer. Toast, stirring frequently, for 3-4 minutes until fragrant and lightly golden. Transfer to a plate to cool.
  3. Prepare the Produce (10 minutes): Wash and halve the grapes. Finely dice celery and red onion. If using fresh herbs, chop them now. Optionally, soak diced onion in cold water for 10 minutes to mellow flavor.
  4. Make the Dressing (2 minutes): In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, garlic powder, and onion powder until smooth. Season with salt and pepper to taste.
  5. Combine Everything (3 minutes): Pour dressing over seasoned chicken and fold gently with a rubber spatula until evenly coated. Add grapes, toasted pecans, celery, and red onion. Fold again gently until distributed.
  6. Chill and Rest (30 minutes – optional but recommended): Cover bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Final Taste and Adjust (1 minute): Before serving, taste and adjust seasoning with more salt, lemon juice, or pepper. If dressing has thickened, stir in a splash of milk.

Notes

Season chicken before adding dressing for best flavor. Toast pecans to keep them crunchy. Do not overdress; start with less dressing and add more if needed. Salad is best after 30 minutes chilling. Store in airtight container for 3-4 days; do not freeze.

Nutrition

Keywords: chicken salad, loaded chicken salad, grapes, pecans, easy lunch, potluck recipe, rotisserie chicken

Find it online: https://gleamgulp.com/best-loaded-chicken-salad-with-grapes-and-pecans/