Chicken Salad with Grapes and Pecans
A flavorful, chunky chicken salad fit for company or simple lunches.
Servings: 6 cups
Calories: 631kcal
Ingredients
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon dijon mustard
- 3 tablespoons chopped parsley
- Juice of 1/2 lemon
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups chopped chicken
- 1 cup finely chopped celery
- 1 ¼ cups quartered seedless grapes
- ⅓ cup chopped roasted pecans* see notes for instructions
Instructions
- Whisk together mayonnaise, sour cream, Dijon mustard, parsley, lemon juice, salt and pepper in a large bowl.
- Add chicken, celery, grapes, and pecans.
- Stir until well blended.
Notes
How to toast pecans
You can toast the pecans whole and then chop, or go ahead and chop first. I've done it both ways, and I prefer to toast them whole. While stovetop or oven methods work equally well, I usually toast nuts in the oven so I can do other things while they're cooking. Preheat the oven to 350 F and place the pecans on a baking sheet lined with parchment paper or a silicone mat. Bake the pecans 7-10 minutes, stirring halfway through, until they start to turn brown and you smell the roasting aroma. Remove from the oven and allow to cool. You can freeze any leftovers or toss a little salt on them and set them out for snacking.Tips for Making the Best Chicken Salad:
Use a rotisserie chicken for the best flavor and to make it super easy! Be sure your ingredients are fresh: lemon, parsley, celery. Duke's Mayo has the best flavor IMO.