Chicken Salad

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.

What You Need

First, cook the chicken. Use leftovers from meal prepping or your preferred method. I stuck with Instant Pot chicken breast this time.


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.


Let the mixture chill for at least 2 hours as this chicken salad tastes best cold. Adjust any seasonings to taste and serve.



Refrigerate in an airtight container for up to 5 days. I have not tried freezing the salad and am not sure grapes will hold up well to it.

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