Looking for a chicken salad recipe that’s quick to make, light, fresh, and perfect for meal prep? This “Fancy” Chicken Salad hits all the right notes. Packed with juicy grapes, crunchy celery, toasted pecans, and a creamy, tangy dressing, this easy-to-make dish will be a new favorite for weekday lunches, family picnics, or even a quick dinner. Let’s jump into how to make this delicious chicken salad!
Why You’ll Love This Recipe
This salad is perfect for those who love the creamy richness of traditional chicken salad but crave a lighter, fresher twist. The tangy dressing made from a blend of mayo and Greek yogurt (or sour cream) gives it a luxurious taste while cutting back on the heavy creaminess. This chicken salad also stores beautifully, making it an ideal option for meal prepping lunches throughout the week. Plus, the flavors develop over time, making it even better the next day!
Ingredients You’ll Need
This chicken salad keeps it simple with wholesome ingredients, fresh veggies, and a balanced dressing. Here’s what you’ll need:
Chicken Salad Ingredients:
• 1 lb cooked chicken breast, diced into bite-sized pieces (around 4 cups)
• 2 cups seedless red grapes, halved for a burst of sweetness
• 1 cup celery, sliced for that extra crunch
• 1/2 cup red onion, finely chopped for a mild kick
• 1 cup pecans, toasted and coarsely chopped
Chicken Salad Dressing:
• 1/2 cup mayonnaise for creaminess
• 1/2 cup sour cream or plain Greek yogurt for a lighter texture and a hint of tanginess
• 2 Tbsp lemon juice for a bright, fresh flavor
• 2 Tbsp fresh dill, finely chopped, adding a touch of herbal notes
• 1/2 tsp salt (or adjust to taste)
• 1/2 tsp black pepper to taste
Step-by-Step Instructions
1. Toast the Pecans: Start by toasting your pecans. Place them on a dry skillet over medium-low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant. This step intensifies their nutty flavor, giving the salad an extra layer of taste and crunch. Once toasted, transfer them to a cutting board, chop coarsely, and set aside to cool.
2. Combine the Salad Ingredients: In a large mixing bowl, combine the diced chicken, halved grapes, sliced celery, chopped red onion, and the cooled, toasted pecans. Toss everything together gently to evenly distribute all the ingredients.
3. Make the Dressing: In a smaller bowl, add the mayo, sour cream or Greek yogurt, lemon juice, dill, salt, and pepper. Stir everything together until you have a smooth, creamy dressing.
4. Dress the Salad: Pour the dressing over the salad mixture and gently fold until everything is well-coated. You can adjust the amount of dressing to your preference.
5. Chill and Serve: Cover the salad and refrigerate until you’re ready to serve. Chilling helps meld the flavors, making it even tastier!
Tips for the Best Chicken Salad
• Meal Prep Friendly: This salad is perfect for meal prep! Make it ahead and store it in an airtight container in the fridge for up to 3 days.
• Choose Your Chicken Wisely: Use leftover rotisserie chicken, grilled, or poached chicken for the best results.
• Don’t Skip the Pecans: Toasting the pecans brings out their rich flavor, giving your salad that extra touch of ‘fancy.’
Variations and Serving Ideas
• Substitute Walnuts for Pecans: If you’re out of pecans, try chopped walnuts.
• Swap Greek Yogurt for Sour Cream: Greek yogurt lightens the salad up even more, perfect for those looking to cut down on fats.
• Serve in Lettuce Cups or on Croissants: For a fancy presentation, scoop the chicken salad into crisp lettuce cups or serve on flaky croissants for a light yet indulgent lunch.
Wrap-Up
This fancy, yet easy chicken salad brings together the best of both worlds – rich, creamy flavors with a light, fresh finish. Whether it’s for meal prep, a gathering, or just an easy weeknight dinner, this recipe is sure to satisfy!
Simple Yet ‘Fancy’ Chicken Salad
This easy chicken salad feels elegant but takes minimal effort. It’s a lighter, fresher spin on the traditional creamy salad and stores well, making it ideal for meal prepping.
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Course Salad
Cuisine American
- For the Salad:
- 1 lb cooked chicken breast diced (about 4 cups)
- 2 cups seedless red grapes halved
- 1 cup celery halved lengthwise and sliced (from 2-3 stalks)
- 1/2 cup red onion finely chopped (about half of a medium onion)
- 1 cup pecans toasted and coarsely chopped
- For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp fresh dill finely chopped
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
Toast the pecans in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until fragrant and golden. Remove, chop coarsely, and let cool.
In a large mixing bowl, combine the diced chicken, halved grapes, sliced celery, chopped onion, and cooled pecans.
In a small bowl, whisk together all dressing ingredients until smooth.
Pour the dressing over the salad ingredients and toss until well coated. Adjust seasoning to taste. Cover and refrigerate until ready to serve.