Description

This light and refreshing chicken salad is perfect for a hot summer day or a picnic lunch. It’s made with tender chicken, grapes, celery, pecans, and a creamy dressing.

Ingredients

Units Scale

1 pound cooked chicken breast meat, diced (about 4 cups)
2 cups seedless red grapes, halved
1 cup celery, cut into thin slices
1/2 cup red onion, finely chopped
1 cup pecans, toasted and coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons dill, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Toast pecans: Place pecans on a dry skillet over medium-low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant. Transfer to a cutting board and coarsely chop.
Combine ingredients: In a large mixing bowl, combine diced chicken, grapes, celery, onion, and cooled pecans.
Make dressing: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, dill, salt, and pepper.
Assemble and serve: Add dressing to the salad and stir until evenly coated. Cover and refrigerate until ready to serve.

Notes

You can use leftover cooked chicken or rotisserie chicken.
If you don’t have pecans, you can use almonds or walnuts.
Adjust the amount of dressing to taste.

Nutrition

Serving Size: 1 Serving
Calories: 340kcal
Sugar: 13g
Sodium: 560mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 26g
Cholesterol: 80mg