Chicken Salad
This creamy chicken salad recipe has tender chicken, juicy grapes, crisp celery, red onion, toasted pecans, and a fresh lemon-dill dressing. It’s easy to make with cooked chicken breast, roast chicken, or rotisserie chicken. Serve it in sandwiches, wraps, lettuce cups, over greens, or with crackers. This makes 6 to 7 cups of chicken salad total.
⏱️ Total: 25 mins
🔪 Prep: 20 mins
👨👩👧👦 Yield: 6 servings
🏷️ Main course
Ingredients
- 1 lb cooked chicken breast meat (4 cups diced*)
- 2 cups seedless red grapes (halved)
- 1 cup celery ((from 2-3 sticks celery), cut in half lengthwise then sliced)
- 1/2 cup red onion (finely chopped (1/2 medium red onion))
- 1 cup pecans (toasted and coarsely chopped)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 Tbsp lemon juice
- 2 Tbsp dill (chives, or parsley, finely chopped)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
Instructions
- Toast pecans in a dry skillet over medium-low heat for 3–5 minutes, tossing frequently, until golden and fragrant. Transfer to a cutting board, cool, then coarsely chop.
- Combine Salad Ingredients - In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion, and cooled pecans.
- Make the Dressing - In a small bowl, add all of the dressing ingredients and stir to combine. Add the dressing to taste and stir until evenly coated. Serve right away or cover and refrigerate for 1–2 hours for the best flavor.