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Creamy Chicken Salad with Grapes and Pecans: Easy 15-Minute Recipe

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This creamy chicken salad with grapes and pecans is a quick and easy 15-minute recipe that combines tender chicken, sweet grapes, crunchy pecans, and a tangy yogurt-mayo dressing. Perfect for lunch, meal prep, or potlucks, it’s a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1/2 cup plain Greek yogurt (full-fat recommended)
  • 1/4 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 cup red grapes, halved
  • 1/2 cup pecans, chopped and toasted
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Pinch of cayenne pepper (optional)

Instructions

  1. Prep the chicken: If using rotisserie chicken, remove skin and bones, then shred or dice into bite-sized pieces (about 3 cups). If using raw chicken, poach in water with a pinch of salt for 12-15 minutes until cooked through, then cool completely before shredding.
  2. Toast the pecans: Heat a small skillet over medium heat. Add chopped pecans and stir constantly for 3-4 minutes until fragrant and lightly golden. Let cool completely.
  3. Prep the produce: Wash and dry grapes, then halve lengthwise. Dice celery into small pieces. Mince red onion finely (soak in cold water for 5 minutes if sensitive to raw onion). Chop fresh dill.
  4. Make the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, fresh lemon juice, salt, pepper, and garlic powder (if using). Taste and adjust seasoning.
  5. Combine everything: In a large mixing bowl, add shredded chicken, halved grapes, diced celery, minced red onion, and chopped dill. Pour dressing over top and gently fold until evenly coated. Be careful not to smash the grapes.
  6. Add pecans last: Fold in toasted pecans. (Adding them early will make them soggy.)
  7. Chill and serve: Cover bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

For best results, use full-fat Greek yogurt and real mayonnaise. Chill for at least 30 minutes to let flavors meld. The salad tastes even better the next day. If meal prepping, add pecans fresh each day to maintain crunch. Not recommended for freezing.

Nutrition

Keywords: creamy chicken salad, chicken salad with grapes, chicken salad with pecans, easy chicken salad, 15-minute recipe, meal prep, gluten-free, healthy chicken salad

Find it online: https://gleamgulp.com/creamy-chicken-salad-with-grapes-and-pecans-easy-15-minute-recipe/