This chicken salad with grapes and pecans uses rotisserie chicken, so it only takes 15 minutes to make! Dotted with plenty of plump, juicy red grapes and tossed in Greek yogurt, it's a simple and nourishing lunch recipe you can make ahead for the week.
Growing up, my mom used to make a version of this chicken salad recipe that was SO delicious that it barely lasted days in our house. Today, I make a similar recipe with a few modifications based on years of making my own chicken salad. I use Greek yogurt for a protein boost, plus rotisserie chicken for shortcut! Though if you happen to be roasting a whole chicken this week, you can totally use that for this chicken salad.
The last modification I made is nixing the celery. I don't hate celery, but for some reason, I like this version of chicken salad better without it! You're welcome to add it in if you feel strongly, but either way, this is a nourishing and simple lunch to have on hand during a busy week. Let's make it together!
Key Ingredients & Notes
- Rotisserie chicken - In most grocery stores you can find a prepared rotisserie chicken, and they are life-saving when you need convenience! We get at least one per week to get us through busy nights, or to include in recipes such as chicken salad, soups, or enchiladas. Best. Shortcut. Ever.
- Greek yogurt - Greek yogurt is a key ingredient that makes chicken salad ultra creamy and protein-packed, without using all mayo. 2% or whole milk Greek yogurt is key for the best flavor!
- Red grapes - Red grapes add a plump, juicy, sweetness and play so well with the savory elements of this chicken salad.
- Pecans - For delicious crunch, healthy fats, and flavor. You could also replace these with some cayenne maple toasted walnuts for some spicy-sweet action!
A quick note on mayo: it's so good in this salad. It's totally optional, but often I'll add a tablespoon to the recipe to give it that classic flavor while still using mostly Greek yogurt!
Substitutions & Variations
- Nuts - Almonds, pistachios, cayenne maple toasted walnuts, or even these roasted rosemary nuts would be delicious swaps for pecans, depending on what flavor profile you're going for. If you're allergic to nuts, sunflower seeds or pepitas will work perfectly.
- Spicy - Add fresh jalapeños to this or any chicken salad recipe.
- Crunchy - If serving on a sandwich or salad, I love a sprinkle of Terra Chips. Potato chips or your favorite would be delicious - have fun with flavor here!
- Lemon & Parsley - Add a squeeze of lemon and some very finely chopped parsley for extra incredible flavor!
Step-by-Step Instructions
Step 1: Toast pecans
Toast the pecans. Preheat oven to 375 degrees and add the pecans in a flat layer (spread out) on a sheet pan. Toast at 375 degrees for ten minutes in the oven while you prepare the rest of the salad.
Step 2: Chop & combine
If you haven't already, cut rotisserie chicken up into ~½-inch chunks (I like to a combined shred/chop for texture), halve grapes, and slice green onions. Combine everything together in a large bowl. Once pecans are toasted, roughly chop them and add to the bowl along with Greek yogurt, salt, and pepper.
Step 3: Mix & serve
Stir ingredients together until fully coated in yogurt. Taste and adjust spices if desired. Place in the fridge to chill for at least 30 minutes before enjoying.
Hint: To avoid burning the pecans, pay attention to when the become fragrant and pull them out even if it's before the 10-minute mark. Everyone's oven is different, so it's best to pay attention to how the smell and look!
FAQ
You can store this chicken salad in an airtight container in the fridge for up to 5 days. I don't recommend freezing this one, though you could chop and freeze the cooked chicken in an airtight container for up to 3 months. When you're ready to use it, thaw and make chicken salad or another recipe using chicken!
A chicken salad sandwich is a classic! This works on toasted bread, croissants, bagels, or even wraps. If you're feeling snacky, it's also perfect for scooping onto crackers or chips. Piling it on to lettuce wraps or salads is another excellent option if you feel like getting more veggies in!
Related Recipes
Whether you're thinking about roasting a chicken or salads items to serve alongside, check out these recipes!
📖 Recipe
Easy Chicken Salad with Greek Yogurt
- Total Time: 15 minutes
- Yield: ~6 cups
Description
This chicken salad recipe is ready in 15 minutes and is a perfect lunch to have prepped for the week! Made with Greek yogurt and juicy red grapes, it's hearty and nourishing. Serve on salads, sandwiches, or wraps!
Ingredients
- 1 cup pecans, chopped
- 1 3-4 lb. store-bought rotisserie chicken, removed from bones
- 1 ½ cups red grapes
- 4-5 green onions with tops
- ¾ cup 2% Greek yogurt
- ¼ tsp each salt and pepper (+more to taste)
- Optional: 1 tablespoon mayo
- Optional: fresh parsley and lemon
Instructions
- Toast pecans. Preheat oven to 375 degrees. Add chopped pecans onto a sheet pan in a single, even layer. Toast for ten minutes or until fragrant.
- Chicken salad ingredients. While the pecans are toasting, chop rotisserie chicken into ½-inch pieces (leaving any smaller pieces as they were when you removed them from the bones); halve the red grapes, and thinly slice green onions. Once pecans are toasted, roughly chop and add to the bowl with Greek yogurt, salt, and pepper. If using parsley and lemon, add at this time.
- Stir chicken salad & chill. Stir everything together to combine; then taste and adjust salt and pepper if desired. Chill for at least 30 minutes, then serve on crackers, bread, wraps, salads, or enjoy plain!
Notes
- Storage instructions. Store chicken salad in an airtight container in the fridge for up to a week. This is such a great recipe to make ahead for the week to have easy lunches at the ready!
- Chicken. Rotisserie chicken is such a time-saver for this recipe if you don't have chicken made, but you can also chop up leftover grilled or baked chicken and use that in this salad!
- Prep Time: 5
- Cook Time: 10
- Category: Salad, sandwich
- Method: Chop & combine
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 7.5 g
- Sodium: 178.2 mg
- Fat: 18.6 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10.3 g
- Fiber: 2 g
- Protein: 27.7 g
- Cholesterol: 72.5 mg
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