Chicken Salad with Grapes and Pecans is bursting with fresh flavors! It's a quick meal perfect for luncheons and afternoons at home. I garnished the chicken salad with little bunches of grapes, red onions, fresh cucumbers, and a flurry of toasted pecans.
To make Chicken Salad with Grapes, you can use a whole chicken breast from a rotisserie chicken, or you can quickly poach raw chicken breasts with my recipe for Poached Chicken Breasts which includes how to shred chicken instructions.
What You Need
- Chicken Breast
- Red Seedless Grapes
- Celery
- Red Onion
- Parsley
- Mayonnaise or plain yogurt
- Lemon
- Salt and Pepper
- Lettuce
Line up all of your ingredients. Gently toss the chicken, vegetables, grapes, seasonings, and mayonnaise until blended. Chill the chicken salad for an hour or two to allow flavors to incorporate.
How to Toast the Pecans
Scatter raw or roasted pecans in a dry skillet over medium heat. Heat nuts, shaking the pan occasionally, until crispy, about 4 minutes.
How to Make Homemade Mayonnaise
If commercial mayo isn't your thing, check out my recipe for Homemade Mayonnaise, which can easily be made with light olive oil or avocado oil and fresh eggs.
How to Serve the Salad
Serve this salad on a bed of lettuce, as shown here, or you can make lettuce wraps. If you don't like nuts, leave them out. It will still be good.
How to Store Leftovers
To store leftovers, place the chicken salad in a sealed container in the fridge for up to three days. Do not freeze.
If You Like Creamy Salads, Try These:
Chicken Salad with Grapes
Ingredients
FOR THE TOASTED PECANS
- ½ cup raw pecans broken into ½" pieces
FOR THE CHICKEN SALAD
- 2 cups diced or shredded cooked chicken breast about a half pound
- ½ cup red seedless grapes about 20 grapes, sliced lengthwise plus more for garnish
- 1 celery stalk diced
- ⅓ cup diced or grated red onion
- ¼ cup chopped parsley flat-leaf or curly
- ½ cup mayonnaise
- juice of half a lemon
- ¼ teaspoon salt or more to taste
- freshly ground black pepper to taste
FOR SERVING
- 1 head green leaf or Romaine lettuce rinsed and trimmed
- 1 lemon quartered
Instructions
TO TOAST PECANS
- Place pecans in a dry skillet over medium heat. Heat nuts, shaking the pan occasionally until crispy, about 4 minutes.
FOR THE CHICKEN SALAD
- Gently fold chicken salad ingredients together in a mixing bowl.
- Cover chicken salad with plastic wrap and place in the refrigerator for at least one hour and up to 24 hours to allow flavors to blend. Season with salt and pepper before serving.
TO ARRANGE THE SALAD
- Line two dinner plates with lettuce. Place half of the chicken salad over the lettuce. Scatter pecans over all. Arrange lemon wedges around the plate. Garnish with small bunches of grapes and lemon wedges.
Nutrition
Nutrition Information
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.