Quick and easy Classic Chicken Salad Recipe with grapes, celery, and pecans. This cold summer salad is perfect for a light lunch, quick dinner, or potluck.
Add pecans to a small skillet and toast on low-medium heat until fragrant and brownish. Stir often, so they don’t burn. Transfer to a cutting board, let cool, and chop.
In a large salad bowl, toss in your toasted pecans, cubed chicken, grapes, celery, parsley, red onion, mayo, mustard, salt and pepper the stir gently to combine.