There’s something so refreshing about this Chicken Salad with Grapes & Pecans—it’s one of those dishes that’s elegant enough for a luncheon but easy enough for weekly meal prep. With juicy grapes, toasted pecans, and a creamy, honey-kissed dressing, it’s full of flavor and texture. This article will show you exactly how to make it, what ingredients to swap, how to serve it, and answer common questions about this classic favorite.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Salad with Grapes & Pecans
A salad that never gets old
This version of Chicken Salad with Grapes & Pecans is the one that stuck with me. It reminds me of potlucks at my grandmother’s house where chicken salad was always the star—stuffed in croissants or served cold on crisp lettuce. Over time, I’ve tried many versions, but none balance the creamy, crunchy, and sweet elements quite like this one.
The toasted pecans add warmth and nutty richness, while the grapes burst with sweetness in every bite. The dressing—made with mayo, apple cider vinegar, honey, and poppyseeds—ties it all together into one crave-worthy bowl. It’s satisfying but not heavy, making it perfect for lunch, brunch, or summer gatherings.
Perfect for meal prep, parties, or light dinners
If you’re busy and want something you can prep ahead, this salad is gold. You can use leftover rotisserie chicken, toast the pecans in a dry skillet in minutes, and make the dressing ahead of time—it keeps well for days.
I love scooping it into lettuce cups or serving it alongside a light dish like this Zucchini and Corn Salad or even Zucchini Cottage Cheese Bake for a little contrast in flavor and temperature.
This is the kind of dish that gets requested over and over, and once you taste it, you’ll see why
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Chicken Salad with Grapes & Pecans – Crunchy, Creamy & Full of Flavor
Creamy chicken salad with grapes & pecans is full of flavor, crunch, and sweetness. A perfect lunch or picnic dish that’s ready in minutes.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
1 cup mayonnaise
1½ tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon poppyseeds
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 cup yellow onion, finely diced
1/4 cup pecans, toasted and chopped
4 cups shredded cooked chicken
1 cup red grapes, halved
1/2 cup diced celery
Instructions
1. In a bowl, mix mayo, vinegar, honey, poppyseeds, salt, and pepper to make the dressing.
2. Optional: Soak diced onion in ice water for 10 minutes to mellow its flavor. Drain before use.
3. Toast pecans in a dry skillet until fragrant, then chop.
4. In a large bowl, add chicken, onion, grapes, celery, and pecans.
5. Pour dressing over the top and toss gently to combine.
6. Serve immediately or chill until ready to serve.
Notes
Make ahead for deeper flavor.
Swap some mayo with Greek yogurt for a lighter version.
Add chopped apples or dried cranberries for a twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 7g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
Ingredient Breakdown & Easy Substitutions
What you’ll need for the best chicken salad with grapes & pecans
This chicken salad stands out because each ingredient plays a clear role. The sweetness of grapes, the crunch of celery and pecans, and the creamy, tangy dressing create a balance that keeps each bite interesting.
Let’s break it down:
- Chicken: Use shredded cooked chicken. Rotisserie chicken works great, as does leftover poached or roasted chicken. You want about 4 cups.
- Red grapes: Sweet, juicy, and halved to make them bite-sized. Red grapes are preferred for color and flavor.
- Pecans: Lightly toasted and chopped. Toasting enhances the nutty flavor and gives your salad a delicious crunch.
- Celery: Classic crunch. Chop it small for even texture throughout.
- Onion: Yellow onion works well, but you can use red onion or shallots if preferred. Soaking them in ice water helps mellow the sharp bite.
And that creamy dressing?
It’s a dreamy mix of mayonnaise (or Greek yogurt, if you’re lightening it up), apple cider vinegar for a bit of acidity, a touch of honey for sweetness, poppyseeds for texture, and salt and pepper to taste.
If you’ve ever had Wendy’s Copycat Apple Pecan Salad, this Chicken Salad with Grapes & Pecans has similar vibes but is creamier and even easier to throw together.
Smart swaps to make it your own
Want to reduce the fat? Swap half the mayo with plain Greek yogurt. Out of grapes? Try chopped apples or dried cranberries. Almonds or walnuts work if you don’t have pecans. You can even use Dijon mustard in the dressing if you want a little bite.
Here’s a quick table of common ingredient swaps:
| Ingredient | Substitution |
|---|---|
| Mayonnaise | Plain Greek yogurt |
| Red grapes | Chopped apples or dried cranberries |
| Pecans | Walnuts or slivered almonds |
| Onion | Red onion or green onions |
Pair this with a refreshing drink and you’ve got the perfect warm-weather lunch.
How to Make Chicken Salad with Grapes & Pecans (Step-by-Step Tips)
Simple steps, fresh results
Making Chicken Salad with Grapes & Pecans is surprisingly easy. The key is prepping each component properly so every bite has the perfect mix of creamy, crunchy, and juicy textures.
Start by soaking your finely diced onion in a small bowl of ice water for about 10 minutes. This step is optional, but it softens the bite of the onion and makes the flavor more balanced.
While the onion soaks, toast the pecans. Place them in a dry skillet over medium-low heat, tossing occasionally until fragrant—usually 4 to 6 minutes. Don’t walk away during this step. Toasting the pecans enhances their richness and gives your salad a warm, nutty note that makes a big difference.
Next, make the dressing. In a bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppyseeds, kosher salt, and freshly ground black pepper. You can adjust the tang or sweetness to suit your taste.
Mix it all together
In a large bowl, combine the shredded chicken, drained onion, toasted pecans, halved red grapes, and chopped celery. Pour the dressing over the top and mix well until everything is evenly coated. If you’re meal-prepping, cover the bowl and let it chill for at least 30 minutes—the flavors deepen as it sits.
This salad tastes even better the next day, making it a great make-ahead option. Serve it over a bed of greens, on a buttery croissant, or as a filling for lettuce wraps.
Love creamy, texture-packed meals like this one? Try the Cheesy Chicken Zucchini Bake or this crowd-pleasing Zucchini Ricotta Lasagna for a satisfying dinner pairing.
Variations, Storage & Serving Ideas
Make it your own with simple variations
This chicken salad with grapes & pecans is endlessly flexible. You can tweak it based on what’s in your fridge or your dietary goals. Prefer a lighter dressing? Replace some (or all) of the mayo with Greek yogurt. Want a little tang? Add a spoonful of Dijon mustard to the dressing.
You can swap the grapes for chopped apples or pears if you want something more crisp than juicy. Not into pecans? Toasted walnuts or sliced almonds work just as well. For extra crunch and color, add shredded carrots or diced red bell pepper. If you’re going low-carb, skip the honey or use a sugar-free substitute—your dressing will still taste creamy and vibrant.
This recipe also makes great use of leftover roasted chicken. In fact, the flavor tends to deepen as it sits, so don’t be afraid to prep it a day in advance. And if you’re looking to stretch the meal, toss in some cooked pasta to turn it into a heartier chicken pasta salad.
Want more healthy chicken ideas? Check out the Zucchini Chicken Meatballs or the simple yet flavorful Zucchini Frittata.
How to store and serve it right
Once mixed, this chicken salad keeps beautifully in the fridge for up to 3–4 days. Just store it in an airtight container and give it a quick stir before serving. Because of the mayo-based dressing, it’s best not to leave it out at room temperature for more than two hours.
For serving, this chicken salad shines in all kinds of formats:
- Spoon it onto a buttery croissant or sandwich roll
- Serve in lettuce cups for a low-carb lunch
- Add it on top of mixed greens or spinach
- Pack it into a wrap with thin-sliced cucumber or shredded carrot
It also works well for potlucks and picnics—just keep it chilled. This recipe is one of those crowd-pleasers that feels both elegant and comforting, all in one bowl.
FAQs About Chicken Salad with Grapes & Pecans
Can I make chicken salad with grapes & pecans ahead of time?
Yes! In fact, it’s even better when made in advance. The flavors meld together beautifully. Just refrigerate it in an airtight container for up to 3–4 days.
Can I use canned chicken in this salad?
You can, but for best flavor and texture, rotisserie or freshly cooked shredded chicken is recommended. Canned chicken can be a time-saver in a pinch.
How do I keep the pecans crunchy in chicken salad?
Toast the pecans and add them just before serving. If storing leftovers, expect them to soften slightly over time—but they still add flavor.
Is this chicken salad with grapes & pecans healthy?
Yes! It’s protein-packed and can be lightened up with Greek yogurt in place of mayo. You control the sweetness and fat content based on your ingredient choices.
Conclusion
Chicken Salad with Grapes & Pecans is one of those recipes that never goes out of style. It’s creamy, crunchy, slightly sweet, and incredibly versatile—perfect for make-ahead lunches, picnic spreads, or light dinners. Whether you serve it on a croissant, in lettuce cups, or over a bed of greens, it brings a burst of flavor and a comforting bite to every occasion.
Once you try it, you’ll see why it’s a timeless classic in any home cook’s kitchen.
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