Description
This creamy chicken salad with grapes and pecans is a fresh and flavorful dish perfect for a quick lunch or light dinner. Combining tender shredded chicken, sweet grapes, crunchy pecans, and a tangy dressing with Dijon mustard and dill, it’s delicious served over mixed greens or as a sandwich filling.
Ingredients
Chicken Salad
- 4 cups shredded chicken (from a rotisserie chicken or 1 ½ pounds cooked boneless, skinless chicken breast)
- 2 stalks celery, chopped
- ½ cup halved red grapes
- ½ cup chopped raw pecans
- 2/3 cup avocado oil mayonnaise
- ¼ cup Dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon poppy seeds
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
To Serve
- Mixed greens
Instructions
- Combine Ingredients: Place the shredded chicken, chopped celery, halved grapes, and chopped pecans into a large mixing bowl.
- Prepare Dressing: In the same bowl, add the avocado oil mayonnaise, Dijon mustard, dried dill, poppy seeds, sea salt, and black pepper.
- Mix Thoroughly: Stir all the ingredients together until fully combined and coated evenly with the dressing.
- Adjust Seasoning: Taste the chicken salad and add additional salt and pepper if desired to suit your preference.
- Serve or Store: Spoon the chicken salad over mixed greens for immediate serving or transfer to an airtight container and refrigerate for up to 5 days.
Notes
- Use rotisserie chicken for convenience or cook and shred your own chicken breasts.
- Chilling the salad before serving enhances flavor meld, but it can also be served immediately.
- To make it lower fat, substitute mayonnaise with Greek yogurt or a light mayo alternative.
- Add more poppy seeds or fresh herbs (like parsley or tarragon) for extra flavor.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days for best quality.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
