A perfect chicken salad recipe with grapes and pecans, mixed with a creamy dressing that has dill, celery and green onions. Serve it on top of a bed of lettuce, on a sandwich or just as a snack. LISTEN TO OR COOK ALONG WITH THE AUDIO RECIPE USING THE PLAYER BELOW. Or you can watch Susie make this chicken salad on a 30 minute Pin TV episode!
4green onions/scallionssliced (use both the white and light green parts)
2cupsred grapeshalved or quartered if they are large
½cuptoasted chopped pecans- see notes for toasting instructions
Instructions
Start by mixing the sauce in a large bowl. Combine the mayonnaise, sour cream, lemon juice, onion powder, garlic powder, sugar, salt, pepper and fresh dill.
¾ cup mayonnaise, ½ cup sour cream, 2 Tbsp. fresh squeezed lemon juice, 1 tsp. onion powder, ½ tsp. garlic powder, 2 tsp. sugar, ¾ tsp. kosher salt, ½ tsp. black pepper, 1 Tbsp. (heaping) fresh chopped dill
Whisk the dressing ingredients until thoroughly combined.
To the sauce add the diced chicken, celery, green onions, grapes and toasted pecans and toss gently to combine.
4 cups cooked chicken breast, 3 stalks celery, 4 green onions/scallions, 2 cups red grapes, ½ cup toasted chopped pecans
Taste and adjust seasonings if desired.
Serving
You can serve the chicken salad immediately or chill in the refrigerator for a few hours.
Ways to serve chicken salad with grapes:Chicken Salad Sandwiches with lettuce and tomato on bread or croissantSaladLettuce wraps or sandwich wrapsStuffed in an avocado, bell pepper or tomatoSnack: scoop a little chicken salad onto a cracker or cucumber round.
Storing
Keep any leftover chicken salad in the fridge, in an airtight container for up to 4 days.
Video
Notes
Toasting Nuts:Place your pecans in a dry skillet (no oil), over medium low heat. Let them roast for about 3-4 minutes, tossing them occasionally. This will make them flavorful and crispy. You will know they are toasted when they start to darken in color and smell very nutty. But, keep an eye on the pan so they don't burn!Cooked Chicken Options:Store Bought Rotisserie Chicken (preferred method)Poached ChickenInstant Pot Rotisserie ChickenAll Purpose Instant Pot ChickenBaked Chicken Breasts (3) - Drizzle the chicken breasts with olive oil and sprinkle on salt and pepper. Bake on a rimmed baking sheet at 350 for about 25 minutes until the internal temp reaches 165°.PRO TIP for shredding chicken: if you choose to shred your chicken you can do it easily in your stand mixer. Place the WARM chicken breasts in the stand mixer with a paddle attachment. Run the mixer for about 20 seconds and watch it shred your chicken perfectly!