This Pecan Chicken Salad recipe brings together tender chicken, toasted pecans, juicy grapes, and crisp celery in a creamy, tangy dressing.
Each bite has a little crunch, a touch of sweetness, and plenty of savory flavor. It makes a satisfying lunch tucked into a sandwich, spooned over lettuce, or served with crackers.
Using cooked chicken keeps the preparation simple, while briefly toasting the pecans adds a deeper, nuttier flavor.
The dressing combines mayonnaise, Greek yogurt, Dijon mustard, and lemon juice for a smooth coating that lets the other ingredients shine. Make it ahead for an easy lunch, or prepare a batch to share at a casual gathering.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: 5 minutes to toast the pecans
- Chilling time: 30 minutes
- Total time: 55 minutes
- Servings: 6
- Serving size: Approximately one-sixth of the finished salad
The timing assumes your chicken is already cooked and chilled. You will need a large mixing bowl, a small bowl, a skillet, a cutting board, and a sharp knife.
Ingredients
For the chicken salad
- 3 cups cooked, skinless chicken breast, diced or shredded, approximately 450 g
- ½ cup pecan halves, approximately 55 g
- 1 cup seedless red grapes, approximately 150 g, halved
- 1 cup finely diced celery, approximately 100 g
- ¼ cup finely diced red onion, approximately 40 g
- 2 tablespoons chopped fresh parsley
For the creamy dressing
- ½ cup regular mayonnaise
- ¼ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
Ingredient notes: Choose firm grapes so they hold their shape when mixed. Unsalted pecans give you more control over the seasoning. Plain Greek yogurt works best because its thick texture helps keep the dressing creamy.
Cooked chicken breast provides a mild base, but cooked thigh meat also works. If you use seasoned rotisserie chicken, taste the finished salad before adding the measured salt.
Directions: How to Make Pecan Chicken Salad
1. Toast the pecans
Place the pecan halves in a dry skillet over medium-low heat. Cook for 4–5 minutes, stirring frequently, until they smell nutty and look slightly darker.
Watch them closely during the final minute because nuts can burn quickly. Transfer them to a plate as soon as they are ready; leaving them in the hot skillet can continue cooking them. Let them cool completely, then chop them into small, uneven pieces.
Toasting is a small step, but it gives the salad a fuller pecan flavor and a more noticeable crunch.
2. Prepare the cooked chicken
Cut the chilled chicken into small, bite-size cubes, roughly ½ inch wide. For a softer sandwich filling, shred it with two forks, then chop any long strands.
Try to keep the pieces fairly even so the dressing coats them consistently. Remove any skin, bones, or tough pieces as you work.
Use cold chicken when assembling the salad. Warm chicken can loosen the dressing and soften the vegetables, making the finished mixture less crisp.
3. Chop the fruit and vegetables
Wash the grapes and dry them thoroughly with a clean kitchen towel. Cut each grape in half lengthwise. Quarter particularly large grapes so they are easier to eat alongside the chicken.
Finely dice the celery and red onion, then chop the parsley. Small vegetable pieces distribute their flavor throughout the salad without overwhelming individual bites.
If you prefer a milder onion flavor, soak the diced onion in cold water for 5 minutes. Drain it well and pat it dry before adding it to the bowl.
4. Mix the dressing
In a small bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper.
Whisk until smooth, scraping the bottom and sides so the mustard is fully blended. The dressing should be thick enough to cling to a spoon but easy to stir.
Taste a small amount. It should have a gentle tang, with enough richness to balance the grapes and celery. Remember that seasoned chicken may already contribute salt.
5. Combine the salad
Place the chicken, grapes, celery, red onion, and parsley in a large mixing bowl. Pour the dressing over the top.
Use a large spoon or flexible spatula to fold everything together. Lift the ingredients from the bottom and turn them over gently until evenly coated.
Avoid vigorous stirring, which can crush the grapes and break the chicken into very small pieces.
Fold in three-quarters of the cooled pecans. Reserve the remaining quarter for serving so some nuts keep their freshly toasted texture.
6. Chill and adjust the seasoning
Cover the bowl and refrigerate for 30 minutes. This resting time allows the chicken to absorb some dressing and gives the flavors time to blend.
Stir gently before serving, then taste again. If the salad seems too thick, stir in cold water, 1 teaspoon at a time, until it reaches your preferred consistency. Add a little more pepper or lemon juice if desired.
The finished salad should hold together on a spoon without looking dry or sitting in excess dressing.
7. Serve and store
Scatter the reserved pecans over the salad just before serving. Spoon it onto toasted bread, fill a croissant, or wrap it in a tortilla with lettuce. For a lighter presentation, serve it over mixed greens with sliced cucumber.
Keep leftovers in a covered container in the refrigerator and enjoy promptly. Store any reserved pecans separately to preserve their crunch.
Freezing is not recommended because the grapes and creamy dressing can develop an unpleasant texture after thawing.
Nutrition Facts
The following estimates are based on dividing the recipe into 6 equal servings, using cooked skinless chicken breast, regular mayonnaise, and nonfat Greek yogurt. Bread, crackers, wraps, and other serving accompaniments are not included.
| Nutrient | Estimated amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 26 g |
| Carbohydrates | 9 g |
| Total fat | 24 g |
| Saturated fat | 3 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Nutrition values are approximate and vary by ingredient brands, chicken seasoning, measurements, and portion size. Rotisserie chicken or a different mayonnaise can noticeably change the sodium and fat content.
