Chicken Salad with Pecans

I made this chicken salad on a Tuesday afternoon when my neighbor dropped off a rotisserie chicken she couldn't finish, and I had half an hour before picking up kids from soccer practice. Instead of the usual mayo-heavy version, I whisked in some Greek yogurt from the fridge and discovered how the tanginess actually lets the chicken shine. Now it's become my go-to when I need something that tastes like I spent hours in the kitchen but honestly takes twenty minutes.

I'll never forget serving this at a potluck last spring where my friend Sarah took one bite and asked for the recipe immediately—she's the type who never asks for recipes, so I knew I had something worth keeping around. When I told her the secret was just Greek yogurt, she laughed because she'd always been intimidated by chicken salad, thinking it required some fancy technique.

Ingredients

• Cooked chicken breast: Use a rotisserie chicken for convenience, or poach breasts gently so they stay moist and tender rather than turning stringy.
• Celery: Mince it finely so every bite has that fresh snap without overpowering the salad with raw vegetable taste.
• Green onions: Slice them thin so they disappear into the salad but leave a bright, oniony whisper behind.
• Fresh parsley: Don't skip this—it adds color and keeps everything from tasting like a creamy blob.
• Pecans: Toast them yourself in a dry pan for two minutes longer than you think necessary; that's where the magic lives, in those browned edges.
• Red grapes: Optional, but they add a juicy burst and a touch of sweetness that surprises people in the best way.
• Mayonnaise and Greek yogurt: The combination gives you richness without heaviness, and the yogurt's tang keeps everything from tasting flat.
• Dijon mustard: Just a teaspoon, but it's the secret player that ties all the flavors together and prevents the dressing from tasting too bland.
• Lemon juice: Fresh squeezed if you can manage it; the acidity brightens everything and keeps the salad from oxidizing if you make it ahead.

Instructions

Toast the pecans until they smell like autumn:

Heat a dry skillet over medium heat and add the pecans, stirring constantly for 3–4 minutes until you catch that toasted aroma rising up. The moment they smell wonderful is when you pull them off and scatter them on a plate to cool, because they'll keep cooking from residual heat and you don't want bitter nuts.

Combine all the solids:

In a large bowl, toss together the chicken, celery, green onions, parsley, cooled pecans, and grapes if you're using them. At this point it just looks like a pile of ingredients, but that's exactly right.

Whisk the dressing smooth and glossy:

In a small bowl, whisk the mayonnaise, Greek yogurt, mustard, and lemon juice together until there are no streaks of white, then season with salt and pepper. Taste it on your finger—it should taste tangy and savory, not boring.

Fold everything together gently:

Pour the dressing over the chicken mixture and use a rubber spatula to fold it all together with a light hand, making sure everything gets coated but you're not aggressively stirring. The goal is to keep the pecans crunchy and the chicken tender.

Give it time to rest:

Refrigerate for at least 20 minutes before serving so the flavors have a chance to meld and the salad becomes something greater than its parts. This is also when you can taste it and adjust the seasoning if it needs more lemon or salt.

Save to Pinterest

There was a moment at my daughter's school luncheon when she opened her container and a mom next to her asked what it was, and my girl said it was homemade chicken salad with pecans—said it like she was proud, not like it was just lunch. That's when I realized this recipe had become something that made her feel taken care of in a specific way.

Ways to Serve It

This salad is endlessly flexible, which is why I keep it in my rotation so much. Pile it on whole grain bread or croissants for a proper sandwich, wrap it in butter lettuce leaves for something lighter, serve it on a bed of mixed greens with extra vinaigrette on the side, or spoon it into avocado halves if you're feeling fancy. You can also pack it in a container with crackers and eat it straight from a bowl at your desk, and somehow it always tastes satisfying.

Flavor Variations to Try

I've learned that the base recipe is just the beginning—you can take it in so many directions depending on your mood or what's in your pantry. A handful of dried cranberries instead of grapes gives it a more autumn vibe, diced apple adds a crisp sweetness that plays beautifully with the mustard, and a few fresh tarragon leaves change the entire personality of the dish into something almost French. Some mornings I've added curry powder or fresh dill, and each version tastes like a completely different recipe even though it's fundamentally the same thing.

Storing and Planning Ahead

This is the kind of recipe that thrives when made ahead, which makes it perfect for meal prep or for having something ready when unexpected guests arrive. The salad keeps well in an airtight container in the refrigerator for up to three days, though the pecans soften slightly the longer it sits—if you're making it more than a day ahead, toast fresh pecans and fold them in on the morning you're serving it for maximum crunch. You can also assemble everything except the dressing the night before, then whisk and combine just before eating if you want to keep it as fresh as possible.

• Make the dressing in a mason jar and shake it before adding if you're storing it separately from the chicken mixture.
• Keep the grapes whole when you store the salad; halve them only when you're about to serve so they don't weep juice everywhere.
• This recipe doubles easily if you're feeding a crowd or want plenty of leftovers to get you through the week.

Save to Pinterest

What started as a last-minute solution on a busy Tuesday has become one of those recipes I turn to when I want to feel like I'm taking care of people—including myself. It's the kind of meal that's humble enough for a quick lunch but special enough to bring to someone who needs feeding.

Recipe Questions & Answers

→ How do I toast pecans to enhance flavor?

Heat a dry skillet over medium heat and stir pecans frequently for 3–4 minutes until fragrant and lightly browned. Cool before using to keep texture crisp.

→ Can I substitute Greek yogurt for mayonnaise?

Yes, replacing mayonnaise with Greek yogurt results in a lighter dressing while maintaining creaminess and tang.

→ What vegetables add the best crunch?

Finely chopped celery and thinly sliced green onions provide a refreshing crunch that balances the tender chicken and soft nuts.

→ How long should the mixture chill before serving?

Chilling for at least 20 minutes allows flavors to meld, enhancing the overall taste and texture.

→ What are some serving suggestions for this dish?

Serve on a bed of greens, as a filling for sandwiches or wraps, or alongside crackers for variety.