Chicken Salad Recipe With Grapes And Pecans
Looking for a hearty and chilled salad option that would be perfect for Summer?! 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!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad, Side Dish
Cuisine American
2 large chicken breasts , cooked and shredded or rotisserie chicken (about 3 ½ cups) 3 stalks fresh stalks of celery , sliced medium thin ⅔ cups red grapes or a combination of green and red , cut in half ½ cup pecans , chopped (sub with walnuts, cashew, almond) ½ of a medium red onion , finely diced 2 tablespoons fresh parsley , finely chopped (optional) Croissants , burger buns, rolls for serving Lettuce for serving , medium size romaine lettuce or Trocadero Lettuce leaves green onions for serving , optional Dressing: ⅔ cup of mayonnaise , I used vegan mayonnaise because it is healthier 2 tablespoon regular plain yogurt or Greek yogurt , can sub with thicker sour cream or vegan yogurt options too 1 teaspoon English mustard or dijon mustard Salt Black pepper to taste ½ teaspoon apple cider vinegar or fresh lemon juice
Prep dressing. Mix all the ingredients for dressing in a large bowl.
In the same bowl add salad ingredients and mix well.
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.