Description
This easy chicken salad recipe combines tender cooked chicken breast with sweet grapes, crunchy celery, toasted pecans, and a creamy dill dressing. Perfect for a light lunch or a picnic, it comes together quickly with fresh ingredients for a delicious and satisfying meal.
Ingredients
Scale
Salad 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
Instructions
- Toast pecans: Place pecans on a dry skillet over medium-low heat and toast for 3-5 minutes, tossing frequently until they turn golden and fragrant. Transfer them to a cutting board and coarsely chop for added crunch in the salad.
- Combine ingredients: In a large mixing bowl, mix together the diced chicken, halved grapes, sliced celery, finely chopped red onion, and the cooled toasted pecans to form the salad base.
- Make dressing: In a small bowl, whisk together mayonnaise, sour cream (or plain Greek yogurt), lemon juice, chopped dill, salt, and black pepper until smooth and well combined to create the creamy dressing.
- Assemble and serve: Pour the dressing over the salad mixture and stir gently until everything is evenly coated. Cover the bowl and refrigerate until ready to serve, allowing the flavors to meld.
Notes
- You can substitute plain Greek yogurt for sour cream for a lighter dressing.
- For a nut-free version, omit pecans or replace them with toasted sunflower seeds.
- Use leftover roasted or grilled chicken to save time.
- Chilling the salad for at least 30 minutes enhances the flavors.
- This salad can be served on its own, over greens, or as a sandwich filling.
