Go Back
+ servings
Print

Chicken Salad

There are so many chicken salad recipes out there, but I promise this will be the last one you will ever need! It's an awesome balance of savory with a hint of sweetness. Tender chicken with crunchy celery, sweet grapes and toasted pecans.
Course Main Course, Salad
Cuisine American
Keyword celery, chicken, crunchy, dressing, grapes, Lunch, salad
Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $10

Ingredients

FOR SALAD

  • 3 Cups Cooked and Shredded Chicken
  • 2 Cups Red Grapes Halved
  • 1 Cup Celery Diced About 3 Stalks
  • 3/4 Cup Chopped Pecan Pieces About 2 oz.

FOR DRESSING

  • 1 1/2 Cups Mayonnaise or Greek Yogurt
  • 1 TBSP Honey
  • 1 TBSP Apple Cider Vinegar
  • 1 TBSP Lemon Juice Freshly Squeezed
  • 1/2 tsp Kosher Salt or Pink Himalayan Salt
  • 1/2 tsp Pepper Freshly Cracked
  • 2 tsp Poppy Seeds

Instructions

  • Combine chicken, grapes and celery in a large bowl and set aside.
  • To a dry medium skillet, toast pecans over medium high heat.
  • Cook for about 3-5 minutes, stirring constantly to prevent burning.
  • Place pecans onto a paper towel or plate and cool for 5 minutes.
  • Add pecans to the chicken mixture.
  • In a separate medium bowl mix together dressing ingredients until well combined.
  • Toss dressing mixture with chicken mixture to coat well.
  • Chill chicken salad 1 hour before serving. Store in an airtight container in the refrigerator for up to 5 days.
  • Serve between a sliced croissants.
  • * I really like to use a rotisserie chicken with this recipe. It’s super tasty and very easy to use!
  • * I like to use the center celery stalks for this recipe. They are more tender and not as “stringy” as the outside stalks. I include chopping up the leaves and all. They add great flavor and color!