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Creamy chicken salad with red grapes, celery, herbs, and toasted pecans in a ceramic bowl.

Creamy Chicken Salad with Grapes and Pecans

A creamy, chunky chicken salad made with mayonnaise, Greek yogurt, juicy red grapes, crisp celery, and toasted pecans. Ready in under 30 minutes and perfect for sandwiches, wraps, or lettuce cups.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 58 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked boneless skinless chicken breast cut into ½-inch pieces (about 1¼ lbs)
  • ⅓ cup mayonnaise
  • ⅓ cup plain full-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 cup red seedless grapes halved and dried
  • ¾ cup celery finely diced
  • ⅓ cup red onion finely diced
  • ½ cup pecan halves toasted and cooled
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Equipment

  • Large mixing bowl
  • Small rimmed baking sheet (for toasting pecans)
  • Flexible spatula

Method
 

  1. Toast the pecans at 350°F for 6 to 8 minutes until fragrant and slightly darker. Remove from the oven and cool completely before chopping.
  2. Whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a small bowl until smooth. The dressing should be thick enough to mound briefly on a spoon.
  3. Add the cold chicken, grapes, celery, red onion, parsley, and dill to a large bowl and toss once or twice to combine.
  4. Add about three-quarters of the dressing and fold gently until the chicken is coated. Add more dressing only if the mixture looks dry.
  5. Fold in the cooled pecans just until distributed.
  6. Cover and refrigerate for 20 to 30 minutes before serving. Stir gently and taste before serving; adjust with lemon or salt if needed.

Notes

  • Store in a shallow airtight container at 40°F or below for 3 to 4 days. Do not freeze.
  • Make up to 1 day ahead. Keep toasted pecans separate and fold them in shortly before serving for maximum crunch.
  • Make sure the chicken is fully cold before mixing. Warm chicken thins the dressing.