Description
This Easy Chicken Salad Recipe is a quick, flavorful, and refreshing dish featuring tender cooked chicken breast combined with sweet grapes, crunchy celery, toasted pecans, and a creamy dressing made of mayonnaise and sour cream or Greek yogurt. Perfect for a light lunch, sandwich filling, or a picnic treat, it comes together in just 25 minutes and serves six people.
Ingredients
Scale
Main Ingredients
- 1 pound cooked chicken breast meat, diced (about 4 cups)
- 2 cups seedless red grapes, halved
- 1 cup celery, cut into thin slices
- 1/2 cup red onion, finely chopped
- 1 cup pecans, toasted and coarsely chopped
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons dill, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Toast pecans: Place pecans on a dry skillet over medium-low heat and toast them for 3-5 minutes, tossing frequently until they turn golden and release a fragrant aroma. Remove from heat, transfer to a cutting board, and coarsely chop the pecans.
- Combine ingredients: In a large mixing bowl, add the diced cooked chicken breast, halved grapes, sliced celery, finely chopped red onion, and the cooled, toasted pecans. Gently toss together to mix.
- Make dressing: In a small bowl, whisk together the mayonnaise, sour cream or plain Greek yogurt, lemon juice, finely chopped dill, salt, and black pepper until smooth and well combined.
- Assemble and serve: Pour the dressing over the chicken mixture and stir gently until everything is evenly coated. Cover the bowl and refrigerate the salad until ready to serve, allowing the flavors to blend.
Notes
- Use plain Greek yogurt instead of sour cream for a tangier and lower-fat dressing option.
- Toast the pecans carefully to avoid burning; stirring frequently helps to toast evenly.
- For extra flavor, you can add chopped fresh parsley or chives.
- This salad is great served on a bed of leafy greens or stuffed in a sandwich or wrap.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
