Description
This Easy Chicken Salad Recipe combines tender cooked chicken breast with sweet red grapes, crunchy celery, toasted pecans, and a creamy dill dressing for a refreshing and satisfying meal. Perfect for a light lunch or picnic, this salad is quick to prepare and delivers a delightful blend of textures and flavors.
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 golden and fragrant. Transfer to a cutting board and coarsely chop.
- Combine ingredients: In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, finely chopped red onion, and the cooled toasted pecans, mixing gently.
- Make dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, chopped dill, salt, and black pepper until smooth and well combined.
- Assemble and serve: Pour the dressing over the salad ingredients and stir until everything is evenly coated. Cover the bowl and refrigerate for at least 15 minutes before serving to allow flavors to meld.
Notes
- Use plain Greek yogurt instead of sour cream for a tangier and slightly healthier option.
- To save time, use rotisserie chicken breast or leftover cooked chicken.
- For added freshness, garnish with extra dill or sliced green onions.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- For a nut-free version, omit pecans and substitute with sunflower seeds or pumpkin seeds.
