Description
This easy chicken salad recipe combines tender cooked chicken breast with sweet grapes, crunchy celery, and toasted pecans, all tossed in a creamy, tangy dressing made from mayonnaise, sour cream, lemon juice, and fresh dill. Ready in just 25 minutes, this vibrant and flavorful salad is perfect for a quick lunch, light dinner, or a satisfying picnic dish.
Ingredients
Scale
Chicken Salad
- 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
- 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 in a dry skillet over medium-low heat and toast them for 3 to 5 minutes, tossing frequently. Toast until the pecans are golden and emit a fragrant aroma. Then transfer them to a cutting board and coarsely chop.
- Combine ingredients: In a large mixing bowl, add the diced cooked chicken, halved grapes, thinly sliced celery, finely chopped red onion, and the toasted coarsely chopped pecans. Gently toss to combine the ingredients evenly.
- Make dressing: In a small bowl, whisk together the mayonnaise, sour cream (or plain Greek yogurt), fresh lemon juice, finely chopped dill, salt, and black pepper until the dressing is smooth and well blended.
- Assemble and serve: Pour the dressing over the chicken mixture and stir gently until everything is evenly coated with the creamy dressing. Cover the salad and refrigerate it for at least 15 minutes or until ready to serve to allow flavors to meld beautifully.
Notes
- For a lighter option, use plain Greek yogurt instead of sour cream.
- To add extra freshness, garnish with additional dill or chopped parsley before serving.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute pecans with walnuts or almonds depending on your preference.
- Serve chilled on a bed of lettuce, as a sandwich filling, or with whole grain crackers.
