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
Units
Scale
- 1 cup pecans, chopped
- 1 3-4 lb. store-bought rotisserie chicken, removed from bones
- 1 1/2 cups red grapes
- 4-5 green onions with tops
- 3/4 cup 2% Greek yogurt
- 1/4 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 1/2-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
