Chicken and Grape Salad

This Chicken Salad Recipe with Grapes and Pecans is an all-time favorite in my household and a popular option for many celebrating the Fourth of July!

Mix all the ingredients for dressing in a large bowl. In the same bowl add salad ingredients and mix well.

Crispy Bacon. In a large non-stick pan without oil cook bacon until desired crispiness and set aside on a plate lined with kitchen paper towels to remove the excess grease. 

Refrigerate for at least 30 minutes to 1 hour for flavors to blend.

Serve as it is as a side dish or as chicken salad sandwiches with toast, bagels, croissants, brioche buns, crackers, or lettuce.

Best served chilled! This recipe makes a large bowl of chicken salad enough to serve 6 people as a smaller side dish portion.