Chicken Salad with Grapes & Toasted Pecans
by Savannah Ray
Total 45 minutes
Makes 6-8 servings
There is just something about a good homemade chicken salad. This is one of those recipes I make again
and again. It’s fresh, creamy, crunchy, and has just the right balance of sweet and savory.
I start by gently poaching the chicken breasts with garlic, onion, salt, peppercorns, thyme, and dill. It gives the chicken so much flavor and keeps it tender and juicy. Then I add sweet green grapes, crisp celery, red onion, and toasted pecans.
The dressing is made with my homemade mayonnaise, Greek yogurt, Dijon mustard, honey, and apple cider vinegar. The result is a chicken salad that is creamy without being too heavy, with a little sweetness and plenty of flavor.
It’s wonderful for a simple lunch at home, but it’s also one of those recipes that is perfect for a ladies' luncheon, shower, picnic, or gathering with friends.
Ingredients
For the Chicken
4 large boneless, skinless chicken breasts — about 2 pounds
3–4 cloves garlic
½ onion
1 teaspoon salt
1 teaspoon whole peppercorns
A few sprigs fresh thyme
A few sprigs fresh dill
Water, enough to cover the chicken
For the Chicken Salad
1 heaping cup green grapes, sliced in half
½ cup red onion, diced
3 stalks celery — about 1 cup, diced
1 cup pecan halves, toasted and coarsely chopped
For the Dressing
¾ cup homemade mayonnaise
½ cup Greek yogurt
2 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons apple cider vinegar
Salt, to taste
Black pepper, to taste
Instructions
Poach the Chicken
Place the chicken breasts in a large pot and add the garlic, onion, salt, peppercorns, thyme, and dill. Add enough water to completely cover the chicken.
Bring the water to a gentle simmer, then reduce the heat and allow the chicken to gently poach until it is cooked through and tender.
Remove the chicken from the poaching liquid and allow it to cool completely. Once cooled, chop or shred the chicken into bite-sized pieces.
Toast the Pecans
While the chicken is cooling, toast the pecan halves until fragrant and lightly golden. Allow them to cool, then coarsely chop.
Prepare the Dressing
In a bowl, whisk together the homemade mayonnaise, Greek yogurt, Dijon mustard, honey, and apple cider vinegar. Season with salt and black pepper to taste.
Assemble the Chicken Salad
Add the cooled chicken, grapes, diced red onion, celery, and toasted pecans to a large bowl.
Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
Taste and add additional salt and pepper if needed.
Chill & Serve
Cover the chicken salad and refrigerate for at least 30 minutes before serving. This gives all of the flavors time to come together.
Serve chilled on fresh bread, a croissant, crackers, or over a bed of greens.
Notes
Make the mayonnaise from scratch. If you have the time, I highly recommend making my Homemade Mayonnaise for this recipe. It adds such a wonderful richness and fresh flavor.
Don't skip the toasted pecans. Toasting them brings out their natural flavor and gives the chicken salad that delicious little bit of crunch.
Let it chill. While you can certainly eat it right away, I think it tastes even better after it has rested in the refrigerator for a little while.
Make it your own. You can adjust the amount of dressing depending on how creamy you like your chicken salad. You can also substitute red grapes for green if that's what you have on hand.
Serving Ideas
I love serving this chicken salad on a buttery croissant or fresh homemade bread. It is also delicious served over a bed of fresh greens with a few extra grapes and toasted pecans scattered over the top.
For a gathering, serve it alongside crackers or small slices of crusty bread for an easy, beautiful lunch.
From Our Kitchen
I think some of the best recipes are the ones that don't need to be complicated. Good ingredients, a little time, and a homemade touch can make something as simple as chicken salad feel really special.
And around here, homemade mayonnaise just makes everything better.
I hope this chicken salad becomes a favorite in your kitchen, too.
Happy cooking!
Savannah
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