Tender chicken, crisp apples, juicy grapes, and toasted pecans make this Pecan Chicken Salad with Apples and Grapes Recipe an easy lunch with plenty of texture.
A creamy dressing with Dijon mustard and lemon juice brings everything together without covering up the fruit’s natural sweetness.
Serve it in sandwiches, spoon it into lettuce cups, or enjoy a scoop with crackers. Using cooked, chilled chicken keeps preparation simple, and a short rest in the refrigerator gives the flavors time to blend. It is a practical way to turn leftover chicken into a fresh, satisfying meal.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: 5 minutes for toasting 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. If you are starting with raw chicken, allow additional time for cooking and cooling.
Ingredients
For the Salad
- 3 cups cooked, skinless chicken breast, diced (approximately 420 grams)
- 1 medium sweet-tart apple, cored and cut into small cubes (approximately 180 grams before coring)
- 1 cup seedless red grapes, halved (150 grams)
- ½ cup pecan halves, measured before chopping (55 grams)
- ½ cup finely diced celery (50 grams)
- 2 tablespoons finely diced red onion (20 grams)
For the Dressing
- ⅓ cup regular mayonnaise (75 grams)
- ⅓ cup plain nonfat Greek yogurt (80 grams)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
Bread, crackers, and lettuce are optional serving accompaniments and are not included in the nutrition estimates.
Directions
1. Toast and cool the pecans.
Place the pecans in a dry skillet over medium-low heat. Toast for 4–5 minutes, stirring frequently, until they smell nutty and look slightly darker. Watch closely toward the end because nuts can burn quickly.
Transfer them to a plate immediately. Let them cool, then chop them into small pieces. Moving them out of the hot skillet prevents further browning and helps them cool faster.
2. Prepare the chicken.
Cut the cooked, chilled chicken into small, evenly sized cubes. Aim for pieces around ½ inch wide so each bite can include chicken, fruit, and pecans.
If you prefer a softer sandwich filling, shred the chicken and chop the longer strands. Remove any bones, skin, or tough pieces before measuring. Avoid mixing warm chicken into the dressing.
3. Cut the fruit and vegetables.
Wash the apple and grapes under running water, then dry them thoroughly. Leave the apple peel on for color and texture, or peel it if you prefer. Core the apple and cut it into small cubes.
Halve the grapes lengthwise, quartering any especially large ones. Finely dice the celery and red onion so they distribute evenly without overwhelming individual bites.
4. Whisk the dressing.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth, scraping the bottom and sides of the bowl.
The dressing should be creamy and easy to stir. Mixing it separately before adding the salad ingredients helps prevent pockets of mustard or seasoning.
5. Fold everything together.
Add the chicken, apple, grapes, celery, and onion to the dressing. Use a large spoon or flexible spatula to fold gently until everything is lightly coated.
Avoid vigorous stirring, which can crush the grapes. Fold in half the cooled pecans, reserving the rest for serving. This gives the salad some nutty flavor throughout while keeping a portion especially crisp.
6. Chill the salad.
Cover the bowl and refrigerate for 30 minutes. This resting time lets the chicken absorb some dressing and allows the onion, mustard, and lemon flavors to blend.
Keep the reserved pecans in a separate airtight container while the salad chills. If you are preparing lunch ahead, you can leave all the pecans out until serving for maximum crunch.
7. Taste and serve.
Stir the chilled salad gently, then taste it. Chicken and mayonnaise vary in saltiness, so check before adding more seasoning.
Sprinkle the remaining pecans over the top. Serve in lettuce cups, on whole-grain bread, or alongside crackers. For sandwiches, place a dry lettuce leaf between the filling and bread to help reduce sogginess.
Tips for the Pecan Chicken Salad with Apples and Grapes Recipe
Choose a firm apple
Honeycrisp, Pink Lady, and Fuji hold their shape well. Granny Smith adds a sharper flavor if you prefer less sweetness. Soft or mealy apples can break apart during mixing.
Dry the produce carefully
Water clinging to grapes, apples, or celery can thin the dressing. Pat everything dry before chopping, especially if you plan to refrigerate the salad overnight.
Use chicken you enjoy eating on its own
Gently poached, baked, or roasted chicken works well. Rotisserie chicken is convenient, although its seasoning and sodium content will change the finished flavor.
Keep the pieces balanced
Small chicken cubes, finely diced celery, and halved grapes make the salad easier to scoop and help the ingredients stay together in sandwiches.
Adjust the texture after chilling
The chicken may absorb some dressing as it rests. If the salad seems too thick, fold in an additional tablespoon of yogurt. Extra ingredients will slightly change the nutrition estimates.
Storage Instructions
Transfer the salad to a covered container and refrigerate at 40°F (4°C) or below. Use within 3–4 days of cooking the chicken; mixing it into salad does not restart its storage time. If the chicken was cooked two days earlier, plan to eat the salad within the next one to two days.
Refrigerate promptly after preparation and serving. Discard salad left at room temperature for more than two hours, or more than one hour when the temperature exceeds 90°F (32°C). For picnics or packed lunches, keep it in an insulated cooler with enough ice packs to stay cold.
For make-ahead preparation, combine the dressing, chicken, celery, and onion up to one day ahead. Add freshly diced apple, grapes, and pecans closer to serving for the best texture.
Freezing is not recommended because the dressing can separate and the fruit may become watery after thawing.
Nutrition Facts
Estimated nutrition per serving, based on six equal servings:
| Nutrient | Estimated amount |
|---|---|
| Calories | 320 |
| Protein | 25 g |
| Carbohydrates | 12 g |
| Total fat | 20 g |
| Saturated fat | 3 g |
| Fiber | 2 g |
| Sodium | 280 mg |
Estimates include the listed salad ingredients and dressing, using unseasoned cooked chicken breast and regular mayonnaise. Values vary by ingredient brands, chicken preparation, produce size, and portion size. Bread, crackers, and additional seasonings are not included.
