Description

This Easy Chicken Salad recipe combines tender cooked chicken breast with sweet red grapes, crunchy celery, toasted pecans, and a creamy tangy dressing made from mayonnaise, sour cream, lemon juice, and fresh dill. It’s a refreshing and flavorful salad perfect for a light lunch or picnic, ready to serve with just a few simple steps.

Ingredients

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 Ingredients

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

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Instructions

Toast Pecans: Place pecans in a dry skillet over medium-low heat and toast for 3-5 minutes, tossing frequently until they become golden and fragrant. Transfer the toasted pecans to a cutting board and coarsely chop them.
Combine Salad Ingredients: In a large mixing bowl, add the diced cooked chicken, halved grapes, sliced celery, finely chopped red onion, and the cooled toasted pecans. Mix gently to combine.
Prepare Dressing: In a separate small bowl, whisk together mayonnaise, sour cream or plain Greek yogurt, lemon juice, chopped dill, salt, and black pepper until the dressing is smooth and well combined.
Add Dressing and Chill: Pour the dressing over the chicken mixture and stir gently until everything is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate the salad until ready to serve, allowing the flavors to meld.

Notes

To toast pecans evenly, keep stirring them frequently to prevent burning.
You can substitute sour cream with plain Greek yogurt for a tangier and healthier option.
Use cooked chicken leftover from a roast or poached chicken breast for convenience.
Serve chilled over a bed of greens or in sandwiches for a refreshing meal.
Adjust seasoning with additional salt or pepper to taste before serving.