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Classic Southern Chicken Salad with Grapes and Pecans

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This Classic Southern Chicken Salad with Grapes and Pecans is a quick and easy recipe that combines savory chicken, sweet grapes, and crunchy pecans in a creamy dressing. Perfect for lunches, potlucks, or light dinners, it’s a crowd-pleaser that gets better after chilling.

Ingredients

Scale
  • 4 cups cooked chicken, shredded or diced (about 1½ pounds)
  • 1½ cups red seedless grapes, halved
  • ¾ cup pecans, toasted and chopped
  • ½ cup celery, finely diced
  • ¼ cup green onion, sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder

Instructions

  1. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Transfer to a plate to cool completely, then chop into small pieces.
  2. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred with fingers or two forks. If poaching chicken breasts, place in a pot, cover with cold water, add a pinch of salt, and bring to a gentle simmer. Cook for 12-15 minutes until internal temperature reaches 165°F. Let cool slightly, then shred or dice. Season with a pinch of salt while still warm.
  3. Wash and dry grapes thoroughly, then halve lengthwise. Dice celery into small, even pieces. Slice green onions thinly, using both white and green parts. Chop parsley if using.
  4. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, pepper, and garlic powder. Taste and adjust seasoning.
  5. In a large mixing bowl, combine shredded chicken, halved grapes, toasted pecans, diced celery, sliced green onions, and parsley. Pour dressing over the top and gently fold with a spatula until evenly coated. Do not overmix.
  6. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld.
  7. Before serving, stir and taste. Adjust seasoning with more salt or lemon juice if needed. Add an extra tablespoon of mayo if dry.

Notes

For best flavor, let the salad rest in the fridge for at least 2-3 hours or overnight. Toast pecans for maximum crunch and flavor. Season chicken while warm for better absorption. Do not freeze.

Nutrition

Keywords: chicken salad, southern chicken salad, grapes, pecans, easy chicken salad, rotisserie chicken, lunch recipe, potluck recipe

Find it online: https://cookyep.com/classic-southern-chicken-salad-with-grapes-and-pecans/