Chicken Salad with Pecans

I threw this together one Saturday after a morning run, craving something cool and filling that didn't require turning on the oven. The toasted pecans were a last-minute idea, but their warm, buttery crunch turned a simple chicken salad into something I actually looked forward to eating. Now it's my go-to whenever I need lunch that feels light but keeps me satisfied until dinner.

I brought this to a potluck once, nervous it was too plain, and watched three people come back for seconds. One friend asked if I'd used a special seasoning, but it was just the lemon juice and Dijon working together to brighten everything up. Sometimes the simplest things are what people remember.

Ingredients

• Cooked chicken breast: Leftover rotisserie chicken works beautifully here and saves you time, just shred it with your hands for the best texture.
• Pecan halves or pieces: Toasting them for a few minutes transforms their flavor from mild to nutty and sweet, don't skip this step.
• Celery: The crunch is essential, so chop it small enough to distribute evenly but not so fine that it disappears.
• Red grapes: Their burst of sweetness balances the creamy dressing, or swap in crisp apple if you prefer a tart note.
• Green onions: They bring a gentle sharpness without overpowering the dish, slice them thin so they blend in.
• Mayonnaise: Use the best quality you can find, it makes a real difference in the creaminess of the dressing.
• Greek yogurt or sour cream: This cuts the richness just enough and adds a subtle tang that keeps things interesting.
• Dijon mustard: A tablespoon is all you need to add depth and a hint of warmth.
• Fresh lemon juice: Freshly squeezed is key, it brightens every ingredient and keeps the salad from feeling too heavy.
• Salt and black pepper: Season to taste after mixing, sometimes you need a little more depending on your chicken.

Instructions

Toast the pecans:

Heat a dry skillet over medium heat and add the pecans, stirring frequently for 3 to 4 minutes until they smell warm and toasty. Let them cool completely before adding them to the salad so they stay crisp.

Combine the base:

In a large bowl, toss together the chicken, celery, grapes, green onions, and cooled pecans. Mix gently with your hands or a spoon so everything is evenly distributed.

Make the dressing:

In a small bowl, whisk the mayonnaise, Greek yogurt, Dijon, lemon juice, salt, and pepper until smooth and creamy. Taste it now, this is your chance to adjust before it goes on the salad.

Dress and toss:

Pour the dressing over the chicken mixture and fold everything together until each piece is lightly coated. Be gentle so you don't crush the grapes or break up the chicken too much.

Season and serve:

Taste one more time and add extra salt, pepper, or lemon juice if needed. Serve it cold over greens, in a wrap, or on its own straight from the bowl.

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The first time I made this for my mom, she ate it on a butter lettuce leaf and said it reminded her of lunches she used to pack for road trips. It's funny how something so straightforward can carry that kind of weight, like a little edible postcard from a simpler afternoon.

Serving Suggestions

I love piling this onto butter lettuce cups for a light lunch, but it's just as good tucked into a croissant or whole grain wrap. If you're feeding a crowd, set out the salad with a platter of crackers and let everyone build their own bites. It also keeps well in the fridge for up to three days, so you can make it ahead and portion it out for easy weekday meals.

Ingredient Swaps and Variations

If you're out of pecans, walnuts or toasted almonds work just as well and bring their own character. For a lighter version, swap all the mayo for Greek yogurt, though I find a mix gives you the best balance of tang and richness. Fresh herbs like tarragon or parsley add a lovely brightness, and diced apple instead of grapes gives you a tart crunch that's perfect in the fall.

Storage and Make Ahead Tips

This salad actually tastes better after it sits for an hour or two, giving the flavors time to meld together in the fridge. Store it in an airtight container for up to three days, but hold off on adding the pecans until just before serving if you want them to stay extra crunchy. If it looks a little dry after a day, stir in a spoonful of yogurt or a squeeze of lemon to bring it back to life.

• Keep the dressing separate if you're meal prepping and toss just before eating.
• Use rotisserie chicken to cut your prep time in half without sacrificing flavor.
• Serve it cold or at cool room temperature, never warm or the dressing will break.

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This is the kind of recipe that quietly becomes part of your routine, reliable and satisfying without asking for much. I hope it finds a spot in your kitchen the way it has in mine.

Common Recipe Questions

→ How should pecans be prepared for best flavor?

Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant, to enhance their nuttiness and crunch.

→ Can other nuts replace pecans?

Yes, walnuts or almonds work well as alternatives, providing similar texture and a slightly different flavor profile.

→ What dressing ingredients balance the salad’s flavors?

A mix of mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper creates a creamy, tangy dressing that complements the ingredients.

→ How can this dish be served?

Serve chilled over mixed salad greens or lettuce leaves, or use it as a filling for sandwiches and wraps for versatility.

→ Are there suggestions for lighter variations?

For a lighter option, substitute all mayonnaise with Greek yogurt, which reduces fat while maintaining creaminess.