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This classic chicken salad is creamy, crunchy, tangy, and full of texture made with juicy chicken breast, sweet red grapes, crisp celery, toasted pecans, and a zesty dill dressing. Perfect for sandwiches, lettuce wraps, or a light, refreshing meal on its own!

Ingredients

For the Chicken Salad:

1 lb cooked chicken breast (about 4 cups), diced
2 cups seedless red grapes, halved
1 cup celery (from 2–3 stalks), halved lengthwise and sliced
½ cup red onion, finely chopped (about ½ medium onion)
1 cup pecans, toasted and coarsely chopped

For the Dressing:

½ cup mayonnaise
½ cup sour cream or plain Greek yogurt
2 Tbsp lemon juice
2 Tbsp fresh dill, finely chopped
½ tsp salt (or to taste)
½ tsp black pepper

Instructions

1. Toast the Pecans:

In a dry skillet over medium-low heat, toast pecans for 3–5 minutes, stirring frequently until golden and fragrant. Transfer to a cutting board, coarsely chop, and let cool.

2. Combine the Salad:

In a large bowl, combine the diced chicken, halved grapes, sliced celery, chopped onion, and toasted pecans.

3. Make the Dressing:

In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, dill, salt, and pepper until smooth and creamy.

4. Assemble:

Add the dressing to the salad and stir until everything is evenly coated. Add more dressing to taste if needed.

5. Serve or Store:

Serve immediately, or cover and refrigerate for 3–4 days to let the flavors meld.

Why You’ll Love This Recipe

Creamy and refreshing with just the right crunch
Sweet and savory with a balance of fruit, herbs, and nuts
Versatile—great for sandwiches, wraps, or served on greens
Meal-prep friendly and holds up well in the fridge
Quick and easy—ready in under 30 minutes

Tips

Use rotisserie chicken or leftover grilled chicken for convenience.
For extra flavor, let the salad chill for 30 minutes before serving.
Dice ingredients uniformly for a balanced bite.
If grapes are large, quarter them instead of halving.

Variations and Substitutions

Nut-free: Omit pecans or replace with sunflower seeds.
No grapes? Use diced apples or dried cranberries.
Low-fat: Use Greek yogurt instead of sour cream and reduce mayo.
Fresh herbs: Replace dill with parsley, tarragon, or chives for a different flavor.
Add-ins: Try chopped apples, bacon bits, or hard-boiled eggs for more texture and protein.

FAQs

Q: Can I make this chicken salad ahead of time?
Absolutely. It actually tastes better after a few hours in the fridge. Make it up to 3–4 days in advance.

Q: Can I freeze chicken salad?
Not recommended. The texture of the mayo, sour cream, and grapes changes after freezing.

Q: What’s the best chicken to use?
Poached, roasted, or rotisserie chicken all work well. Just be sure it’s fully cooled before dicing.

Serving and Suggestions

Serve on buttery croissants, whole-grain bread, or lettuce cups for a low-carb option.
Spoon onto a bed of mixed greens for a hearty salad.
Make chicken salad wraps using flour tortillas or pita pockets.
Serve with crackers, cucumber slices, or toasted baguette for a light appetizer or lunch.
Pair with a cup of soup, fruit salad, or iced tea for a well-rounded meal.