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.
Servings: 6
Calories: 301kcal
Ingredients
- 3 cups cooked and cooled shredded chicken breast (or use 1 rotisserie chicken)
- ½ cup mayo
- 1 rib celery (chopped)
- ½ medium yellow 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 seedless red grapes
- ½ cup roughly chopped pecans
Instructions
- 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.
Notes
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.
Store leftover chicken salad in an airtight container or covered in plastic wrap, and place it in the refrigerator for up to one week.
Nutrition
Calories: 301kcal | Carbohydrates: 8g | Protein: 18g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 337mg | Potassium: 414mg | Fiber: 2g | Sugar: 5g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg