This healthy chicken salad with grapes and pecans is dotted with plenty of plump, juicy red grapes, crunchy toasted pecans, green onions, rotisserie chicken, and creamy Greek yogurt. Super quick to make, this is a simple, savory, healthy, and delicious recipe you can make ahead for lunches and dinners all 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 to make it super simple, clean, and quick... because what are we if not impatient for chicken salad?! And now that it's fall and red grapes are in season, we're just gonna go ahead and pop some right into our chicken salad, thank you very much.
Instead of using Hidden Valley Ranch dressing or mayonnaise as the main creaminess factor, we'll use Greek yogurt for a creamy, rich texture. And, instead of baking the chicken ourselves, we'll take the easy road with one of the most delicious convenience items of all time: rotisserie chicken. Finally, we'll nix the celery and instead double down on the green onions.
Ingredients
This chicken salad with grapes and pecans is basically effortless and made with a mere handful of whole foods ingredients... our fave kinda recipe 'round these parts.
- 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.
- Red grapes - Red grapes add a plump, juicy, sweetness and play so well with the savory elements of this chicken salad.
- Green onions - a milder onion for a delicious, savory flavor.
- Pecans - For delicious crunch, healthy fats, and flavor.
- Greek yogurt - I always pick 2% or whole milk Greek yogurt for the best, richest flavor!
- Salt - Enhances the overall flavor of the dish.
- Pepper - Adds flavor!
Optional but delicious: fresh parsley and lemon.
Substitutions & Variations
Below are some of our favorite variations on chicken salad.
- Pecans - Almonds or walnuts would but just as delicious! If you're allergic to nuts, sunflower seeds or pepitas will work perfectly.
- Spicy - Add fresh jalapeños to this or any chicken salad recipe.
- Bacon - Similar to jalapeños, bacon is delicious in this or any chicken salad recipe as well. Let's be real, bacon is delicious in absolutely everything.
- Crunchy - Add a sprinkle of chips or crackers when servings. May we suggest Terra Chips or your favorite clean BBQ potato chip?
- Lemon & Parsley - Add a squeeze of lemon and some very finely chopped parsley for extra incredible flavor!
Instructions
Step 1: 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: If you haven't already, cut rotisserie chicken up into ~½-inch chunks, 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: 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 sometimes it's best to use sensory guidelines!
Storage
You can store chicken salad in an airtight container in the fridge for up to a week!
I don't recommend freezing chicken salad, but if you want to pre-chop and freeze rotisserie chicken, you can do so in an airtight container in the freezer for up to three months. This isn't a bad idea for soups, dips, enchiladas, or other chicken uses!
Serving Ideas
Due to its versatility, there are numerous delicious ways to service chicken salad. We can't really pick among them, so we change it up to get the best of all worlds. Below are the ways on our regular rotation (oh, you can bet we frequent chicken salad land):
- On toasted sourdough or whole wheat sandwich bread
- A giant scoop on salads with tons of mixed greens and crunchy veggies galore
- In whole grain wraps
- On croissants
- Let's be real, on any possible carby vehicle with toasting potential
- On crackers (Triscuits and Mary's Gone Crackers are faves right now!)
Did you make this recipe? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Print📖 Recipe
Chicken Salad with Red Grapes and Pecans
This chicken salad with grapes and pecans is a light, high-protein, delicious lunch recipe that comes together in minutes! Rotisserie chicken makes it super convenient and extra delicious. Serve with salad, toasted bread, or wraps!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: ~6 cups
- Category: Salad, sandwich
- Method: Chop & combine
- Cuisine: American
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: 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!
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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