Description
A vibrant, textured chicken salad made with rotisserie chicken, sweet red grapes, toasted pecans, and a creamy dressing of mayonnaise and Greek yogurt. It’s ready in 10 minutes and perfect for leftovers.
Ingredients
Scale
- 3 cups shredded rotisserie chicken (about 450g)
- 1/2 cup full-fat mayonnaise (120g)
- 1/4 cup Greek yogurt (60g)
- 1 cup red seedless grapes, halved (about 150g)
- 1/2 cup pecans, chopped and toasted (about 60g)
- 2 stalks celery, diced (about 100g)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Toast the pecans in a small skillet over medium heat for 2-3 minutes until fragrant and darker brown. Pour onto a plate to cool completely.
- Shred the rotisserie chicken by hand or chop it into bite-sized pieces and place in a large mixing bowl.
- Wash and halve the grapes. Dice the celery finely. Add the grapes, celery, and any optional add-ins (like red onion) to the bowl with the chicken.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, dried dill, salt, and pepper until smooth.
- Pour the dressing over the chicken and vegetables. Gently fold everything together to coat evenly without mashing the chicken.
- Fold in the cooled toasted pecans and grapes (if not added earlier).
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed before serving.
Notes
Toast the pecans for better flavor. Add grapes just before serving if making ahead to prevent sogginess. Use full-fat mayo for best texture. Do not freeze or reheat this salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8
- Sodium: 450
- Fat: 26
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 2
- Protein: 28
Keywords: chicken salad, rotisserie chicken, grapes, pecans, creamy salad, quick lunch, meal prep, gluten-free, leftovers, easy recipe