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+ servings

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 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



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


  • 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


  • Combine chicken, grapes and celery in a large bowl and set aside.
  • Combine pecan pieces and sugar in a dry medium skillet over medium high heat.
  • Cook for about 3-5 minutes, stirring constantly. This will help toast and sugar coat the pecans.
  • Place pecans onto a paper towel or plate and cool for about 5 minutes.
  • Add pecans to the chicken mixture.
  • In a separate medium bowl mix together dressing ingredients.
  • Toss dressing mixture with chicken mixture until well combined. Check for seasoning.
  • Chill chicken salad 1 hour before serving. Store in an airtight container in the refrigerator for up to 5 days.
  • * 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 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 some pretty great flavor!