Chicken Salad
The ultimate comfort food, this Chicken Salad combines deliciously tender chicken with sweet grapes, crunchy celery, and toasted pecans, all brought together with a creamy dressing. Perfect for a light lunch or as a side dish for dinner, this easy weeknight dinner is sure to become a favorite in your home. Try it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Skillet
- Chef's Knife
- Cutting Board
Ingredients
- 1 lb cooked chicken breast meat
- 4 cups diced seedless red grapes halved
- 1 cup celery cut in half lengthwise then sliced
- 1/2 cup red onion finely chopped
- 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 finely chopped
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Toast pecans on a dry skillet over medium/low heat for 3 to 5 minutes, tossing frequently until golden and fragrant. Transfer to a cutting board, coarsely chop, and set aside to cool.
- In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion, and cooled pecans.
- In a small bowl, add mayonnaise, sour cream, lemon juice, dill, salt, and black pepper. Stir to combine.
- Add the dressing to the salad to taste and stir until the salad is evenly coated with dressing. Enjoy right away or cover and refrigerate for up to 3 to 4 days.
Notes
- Nuts: leave them out or try walnuts, almonds, or cashews.
- Fruit: instead of grapes, try diced apples, pears, or dried fruit like cranberries or raisins.
- Onion: try sweet Vidalia onion, or chives for milder onion flavor.
- Celery: swap with green apple, bell pepper, or seeded diced cucumber.
- Canned Chicken: it will work but you’ll have the best texture when using fresh, cooked chicken.