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Loaded Chicken Salad with Grapes and Pecans – Easy & Best

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This loaded chicken salad with grapes and pecans is the perfect balance of creamy, crunchy, sweet, and savory. Quick to make with simple ingredients, it’s ideal for meal prep, potlucks, or a satisfying lunch.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup red grapes, halved
  • ½ cup pecans, roughly chopped
  • ⅓ cup mayonnaise
  • ⅓ cup plain Greek yogurt
  • 2 ribs celery, finely diced
  • 3 stalks green onion, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder
  • a pinch cayenne pepper (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Toast the pecans: Place chopped pecans in a small skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and lightly golden. Transfer to a plate to cool completely.
  2. Prepare your chicken: If using rotisserie chicken, remove skin and shred meat with two forks or your hands into bite-sized pieces. If cooking your own, poach 1 pound boneless, skinless chicken breasts in simmering salted water for 12-15 minutes until cooked through, then cool and shred.
  3. Halve the grapes: Wash and dry grapes, then cut each in half lengthwise.
  4. Dice the celery and slice the green onions: Aim for small, even pieces—about ¼-inch dice for celery, thin slices for green onions.
  5. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, pepper, garlic powder, and cayenne (if using). Taste and adjust seasoning.
  6. Combine everything: In a large mixing bowl, add shredded chicken, halved grapes, toasted pecans, diced celery, and sliced green onions. Pour dressing over top. Use a rubber spatula to fold gently but thoroughly until every piece is coated.
  7. Add the parsley: Fold in fresh parsley at the end.
  8. Let it rest: Cover bowl and refrigerate for at least 30 minutes before serving. Flavors meld and deepen as it sits.
  9. Give it a final taste: Before serving, taste and adjust seasoning if needed—sometimes a pinch more salt or extra squeeze of lemon.

Notes

Don’t skip toasting the pecans—it brings out their flavor and crunch. Let the salad rest in the fridge for at least 30 minutes (or overnight) for best flavor. For a dairy-free version, use dairy-free yogurt or extra mayo. For a nut-free version, replace pecans with toasted sunflower seeds or pumpkin seeds.

Nutrition

Keywords: chicken salad, grapes, pecans, easy chicken salad, meal prep, potluck, gluten-free

Find it online: https://leilameals.com/loaded-chicken-salad-with-grapes-and-pecans-easy-and-best/