Chicken Salad with Grapes and Pecans
This creamy Chicken Salad with Grapes and Pecans is easy to throw together in advance and makes a delicious lunch or potluck dish.
- 3 cups cooked and cooled shredded chicken breast (or use 1 rotisserie chicken)
- ½ cup Mayo
- 1 stalk Celery (chopped)
- ½ medium Onion (chopped)
- 1 tablespoon chopped Parsley
- 1 tablespoon Poppyseeds
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon juice
- ¼ teaspoon Salt
- ¼ teaspoon Fresh ground pepper
- 1 cup chopped Grapes
- ½ cup rough chopped Pecans
Mix all ingredients except the chicken in a large bowl until combined.
Add chicken and mix to incorporate.
Set in the fridge overnight, or serve immediately. The flavor is best when it is allowed to sit.
Serve on bread for a sandwich, or in a bowl to be enjoyed by itself.
Mixing the chicken into the other ingredients last will help you achieve a creamier chicken salad. If the chicken is over mixed it has a tendency to break down too much and will soak up more of the mayo. You can always add more mayo to increase the creaminess if needed.
IF YOU LIKED THIS RECIPE check out my Classic Seafood Salad too!