Chicken Salad Recipe
Quick and easy Classic Chicken Salad Recipe with grapes, celery, and pecans. This cold salad is perfect for a light lunch, dinner, or potluck.
Servings: 8 servings
Calories: 239kcal
Ingredients
- 1 pound cooked chicken 3 cups cubed
- 1/3 cup pecans
- 1 cup red grapes halved
- 1/2 cup celery 2 large stalks diced
- 1/2 cup fresh parsley or dill finely chopped
- 1/4 cup red onion finely chopped
- 1/2 cup mayo I use avocado oil mayo
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
- In a large bowl, add toasted pecans, chicken, grapes, celery, parsley, red onion, mayo, mustard, salt and pepper. Stir gently to combine.
- Refrigerate chicken salad for at least 2 hours as it tastes best cold.
- Taste and adjust any seasonings to taste, if necessary. Serve with greens or make a chicken salad sandwich.
Notes
- Store: 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.
- How to cook chicken for salad: Here is how to bake chicken breast. If you have Instant Pot, you can make Instant Pot chicken breast. You can also grill chicken breast or here is how to air fry chicken breast.
- Use any mayo: I use avocado oil mayo because it is healthier and we always have it on hand. Olive oil mayonnaise will work as well.
Nutrition
Serving: 0.5cup | Calories: 239kcal | Carbohydrates: 5g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 234mg | Fiber: 1g | Sugar: 4g