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Best Southern Chicken Salad with Grapes – Easy Recipe

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This creamy Southern chicken salad with juicy red grapes, crunchy toasted pecans, and a tangy dressing is the perfect crowd-pleaser for potlucks, picnics, or a quick lunch. Ready in just 15 minutes with rotisserie chicken.

Ingredients

Scale
  • 4 cups cooked chicken, shredded or chopped
  • 1 ½ cups red seedless grapes, halved
  • ¾ cup pecans, toasted and roughly chopped
  • 2 celery stalks, finely diced
  • 2 green onions, thinly sliced
  • ½ cup good-quality mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Toast the pecans first. Heat a small skillet over medium heat. Add the chopped pecans and stir constantly for 3-4 minutes until they smell nutty and look slightly darker. Watch them carefully—they burn fast. Pour them onto a plate to cool completely.
  2. Prep your chicken. If using a rotisserie chicken, remove the skin and pull the meat off the bones. Shred it with your fingers or chop it into bite-sized pieces. Aim for about 4 cups total. Let it come to room temperature if it was refrigerated.
  3. Halve the grapes. Wash and thoroughly dry your grapes before cutting. Cut each grape in half lengthwise. For larger grapes, you might want to quarter them. Place them in a small bowl and set aside.
  4. Make the dressing. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, celery salt, black pepper, garlic powder, and cayenne (if using). Taste it. Adjust the salt or lemon to your preference.
  5. Combine the base. In your large mixing bowl, add the shredded chicken, diced celery, sliced green onions, and cooled toasted pecans. Toss gently with a fork to distribute everything evenly.
  6. Add the dressing. Pour about three-quarters of the dressing over the chicken mixture. Fold gently with a rubber spatula until everything is evenly coated.
  7. Fold in the grapes last. Add the halved grapes and gently fold them in. You want them whole and intact so you get that pop of sweetness in every other bite.
  8. Check consistency. If the salad seems dry, add the remaining dressing a spoonful at a time. Keep in mind that the flavors will meld and the salad will seem slightly more moist after chilling.
  9. Chill for at least 30 minutes. Cover the bowl and refrigerate for at least 30 minutes, preferably an hour. The flavors need time to get friendly with each other.
  10. Give it one last stir before serving. Taste and adjust seasoning if needed. Sometimes it needs a pinch more salt or another squeeze of lemon after chilling.

Notes

Toast pecans until fragrant but watch carefully to avoid burning. Let them cool completely before adding to the salad. For best flavor, chill the salad for at least 30 minutes before serving. The salad can be made a day ahead and improves overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Keywords: chicken salad, southern chicken salad, chicken salad with grapes, easy chicken salad, rotisserie chicken salad, potluck recipe, picnic recipe

Find it online: https://evabakery.com/best-southern-chicken-salad-with-grapes-easy-recipe/