Chicken Salad with Grapes

Ingredients

• 4 cups cooked chicken, shredded or diced (from 1 large rotisserie chicken or about 1.5 lbs of cooked chicken breast)
• 1 ½ cups red seedless grapes, halved (red grapes offer a sweeter, more vibrant contrast)
• ½ cup celery, finely diced (about 2 stalks)
• ½ cup pecans, toasted and roughly chopped (walnuts are a great substitute)
• ½ cup mayonnaise (use a good quality brand like Hellmann’s or Duke’s)
• ½ cup plain Greek yogurt (full-fat or 2% for the creamiest texture)
• 1 tablespoon fresh lemon juice (from about ½ a lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for a touch more sweetness)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)

Instructions

Step 1: Prepare the Chicken

1. If you are not using pre-cooked chicken, begin by cooking your chicken. Poach, bake, or use a rotisserie chicken for convenience. Once cooked and cooled, shred or cut the chicken into small, uniform bite-sized pieces. Place the 4 cups of chicken into a large mixing bowl.
2. Chef’s Tip: For the best texture, use a mix of white and dark meat. Dark meat adds moisture and richness to the salad.

Step 2: Chop the Add-Ins

1. While the chicken is chilling (if you cooked it fresh), prepare the other ingredients.
2. Grapes: Wash and dry the grapes. Slice them in half lengthwise. If using large grapes, you may quarter them to ensure they are bite-sized.
3. Celery: Finely dice the celery to add a subtle crunch without large, overpowering pieces.
4. Pecans: Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let them cool completely before chopping and adding to the salad. Toasting is a crucial step—it enhances their nutty flavor and preserves their crunch so they don’t become soggy as quickly.

Step 3: Make the Dressing

1. In a separate, small bowl, combine the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, honey (if using), kosher salt, black pepper, and fresh dill. Whisk until the mixture is smooth, creamy, and homogenous. Taste the dressing and adjust seasoning if needed.
2. Why Greek Yogurt? The combination of mayo and Greek yogurt gives you the rich, classic flavor of a traditional chicken salad with a slightly lighter, tangier finish. It also adds protein and creaminess without being overly heavy.

Step 4: Combine Everything

1. Pour the dressing over the shredded chicken in the large bowl. Add the halved grapes, diced celery, and chopped pecans.

Step 5: Mix and Chill

1. Using a rubber spatula or large spoon, gently fold all the ingredients together until everything is evenly coated with the dressing. Be careful not to over-mix, as this can break down the chicken and make the salad mushy. Cover the bowl and refrigerate for at least 30 minutes. For the best flavor, chill for 2 hours. This resting time allows the flavors to meld and the salad to become wonderfully cohesive.

Step 6: Final Adjustments and Serve

1. After chilling, give the chicken salad a final stir. Taste once more and adjust salt, pepper, or a squeeze of fresh lemon juice if needed. Serve chilled.
2. Serving Suggestions:
3. Sandwiches: Pile high on a buttery croissant, brioche bun, or your favorite rustic bread with lettuce leaves.
4. Salad: Serve on a bed of mixed greens with avocado slices and a light vinaigrette.
5. Wraps: Spoon into a tortilla with spinach for a portable lunch.
6. Appetizer: Use as a filling for mini phyllo cups or serve with crackers and apple slices.

Nutrition

Calories: 385 kcal · Protein: 28 g · Fat: 26 g · Carbohydrates: 9 g · Saturated Fat: 5 g · Fiber: 2 g · Sugar: 7 g · Sodium: 420 mg