Chicken salad with grapes and pecans is one of those classic dishes that’s always a crowd-pleaser. It’s great for a quick make-ahead lunch, a potluck side dish, or even a light party food. It’s especially perfect for summer gatherings and meal prepping.
What makes this chicken salad so good? It’s easy to make with ingredients you can usually find at any grocery store. Plus, it’s got that perfect balance of creamy, sweet, crunchy, and savory flavors that everyone loves.
Ready to make your own amazing chicken salad with grapes and pecans? This recipe will walk you through everything you need: the ingredients, step-by-step instructions, serving ideas, storage tips, and even some fun variations to try!
Gathering the ingredients: A shopping list
Before you start mixing, make sure you have all the ingredients on hand. Here’s what you’ll need:
Core Ingredients
- Cooked chicken: About 3 to 3 1/2 cups of shredded or diced chicken. You can poach your own chicken breasts, buy a rotisserie chicken from the store, grill some chicken, or use leftover cooked chicken.
- Creamy base: Mayonnaise and sour cream are the traditional choice. The mayonnaise provides the creaminess, and the sour cream adds a bit of tang. Some recipes use all mayo, but I like a 1:1 ratio of mayo and sour cream for the best balance. If you’re vegan, look for a good vegan mayo.
- Sweetness and texture: Red grapes and pecans are the stars here. The grapes add sweetness and a juicy pop, and the pecans add a satisfying crunch and nutty flavor. I like red seedless grapes, but you can use a mix of red and green.
Flavor Enhancers
- Celery and onion: Finely diced celery adds a refreshing crispness, and finely diced red onion gives a mild, slightly pungent bite.
- Fresh herbs and lemon juice: Fresh parsley or tarragon will add an herbaceous note, and fresh lemon juice is key for balancing the flavors with a bright, acidic zing.
Preparing the chicken
The chicken is the star of this salad, so you want to make sure it’s cooked just right.
Poaching chicken: A detailed guide
Poaching is an ideal way to cook chicken for salad because it keeps the meat moist and tender. Plus, it’s a healthy way to cook because you don’t need to add any fat.
Here’s how to poach chicken:
- Place chicken breasts in a large pot and add water to cover.
- Add onion, garlic, celery, lemon, thyme, rosemary, bay leaves, parsley, peppercorns, and salt.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove chicken from pot and let cool.
- Save the leftover broth for soup!
Alternative chicken preparation methods
If you’re short on time, a rotisserie chicken from the grocery store is a great option.
You can also grill or bake the chicken for a slightly different flavor. Keep in mind that grilling or baking may dry the chicken out, so be sure to check for doneness early and often.
Shredding the chicken
Once the chicken is cooked and cooled, shred it using two forks or a hand mixer.
Assembling the Chicken Salad
Okay, now it’s time to put it all together. Here’s how:
Combining the Ingredients
In a large bowl, toss together the shredded chicken, grapes, pecans, celery, and red onion. Then, in a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper. Pour the dressing over the chicken mixture, and gently stir until everything’s nicely coated.
Seasoning to Perfection
Go easy on the salt and pepper at first. Give it a taste, and then add more to your liking. For a little something extra, try a tiny pinch of sugar or a dash of hot sauce.
Chilling for Optimal Flavor
Cover the bowl tightly and pop it into the fridge for at least an hour, or even longer if you can wait. That chilling time lets all the flavors get to know each other and meld together. Trust me, it gets better the longer it sits!
Serving suggestions: Endless possibilities
This chicken salad is delicious and versatile, so you can serve it any number of ways.
Classic presentations
Sandwiches and wraps: A lunchtime staple
Chicken salad is a sandwich superstar. Try piling it on croissants or sourdough bread, or go gluten-free by wrapping it in a lettuce leaf.
On a bed of lettuce: A light and refreshing option
For a lighter meal, simply spoon the chicken salad onto a bed of crisp lettuce.
Creative serving ideas
Stuffed tomatoes or avocados: An elegant appetizer
Hollow out a tomato or avocado half and fill it with chicken salad for an appetizer that looks as good as it tastes.
With crackers or crostini: A party-perfect snack
For a quick and easy snack or party appetizer, serve the chicken salad with crackers or crostini.
As a side dish: Complementing grilled meats
Chicken salad makes a wonderful side dish with grilled chicken, fish, or pork.
Tips, tricks, and variations
One of the best things about chicken salad is that it’s so versatile! Here are a few ways to change it up:
Ingredient substitutions
- Grapes: If you don’t have grapes on hand, or you’re just not a fan, try dried cranberries or chopped apples instead.
- Pecans: Walnuts and almonds make good substitutes for pecans. For those with nut allergies, sunflower seeds add a similar crunch.
- Herbs: Feel free to experiment with your favorite herbs! Dill or chives would both be delicious.
Making it lighter
- Greek yogurt: For a tangier, healthier salad, try using Greek yogurt instead of some or all of the mayonnaise.
- Reducing fat: You can also reduce the overall fat content by using less mayonnaise and choosing chicken breast instead of chicken thighs.
Enhancing the flavor
- Dijon mustard: A little Dijon mustard adds a tangy kick.
- Sweetness: Adjust the sweetness to your liking by adding more or less honey.
Make-ahead tips
- Chicken: Cook the chicken 1-2 days ahead of time and store it in the fridge.
- Dressing: You can also make the dressing 1-2 days ahead of time and keep it chilled.
Storing and Freezing: Keeping it Fresh
Got leftovers? Here’s how to keep your chicken salad fresh:
- Storage: Put the leftover chicken salad in an airtight container and keep it in the fridge. It should be good for 3-5 days.
- Freezing: Freezing this chicken salad isn’t ideal. The texture and flavor change too much. Mayonnaise-based salads just don’t hold up well in the freezer; the mayo tends to separate, making the salad watery and less appetizing.
In Closing
Chicken salad with grapes and pecans is a versatile and delicious dish that’s perfect for lunch, picnics, or a light dinner. It’s easy to customize to suit your tastes and dietary needs.
Feel free to experiment with the recipe to create your own perfect version.
Enjoy your homemade chicken salad!