Chicken Pecan Salad

My coworker Sarah brought this salad to our office potluck on the hottest day of summer, and I watched people come back for thirds—something I'd rarely seen happen with a salad. She'd made it the night before while listening to an audiobook, and the simplicity of it struck me. Later, when she shared the recipe, I realized it wasn't about fancy ingredients; it was about toasted pecans hitting celery at just the right temperature, the way the dressing clung to each piece of chicken without being heavy.

I made this for a picnic last spring, packing it in a glass container, and my neighbor Mike—who usually pushes food around his plate—asked if I'd made it professionally. The compliment mattered less than his surprise that salad could taste this good without tasting like health food. That's when I understood why Sarah's version had worked so well at the potluck: it sits on that perfect line between indulgent and honest.

Ingredients

• Cooked chicken breast, diced or shredded (2 cups): Use leftover roasted chicken, or grab a rotisserie bird when you need to save time—the warmth of the meat matters less than having it cool and ready to mix.
• Pecan halves, toasted and roughly chopped (1/2 cup): Toast them yourself in a dry skillet for two minutes if you have the time; that step alone transforms the whole salad into something deeper and more complex.
• Celery, finely diced (1 cup): The backbone of texture here—cut it small enough that it distributes evenly through each bite.
• Red grapes, halved (1/2 cup): They add a subtle sweetness and bright color that keeps the salad from looking beige.
• Red onion, finely chopped (1/4 cup): This gives you a quiet sharpness that makes the other flavors feel sharper and more awake.
• Mayonnaise (1/3 cup): The base of your dressing—don't apologize for using it, it's what makes this taste good.
• Greek yogurt (2 tablespoons): This lightens the dressing without sacrificing creaminess, but if you don't have it, add more mayo and don't feel bad about it.
• Dijon mustard (1 tablespoon): A small amount that whispers rather than shouts, keeping the dressing from tasting flat.
• Lemon juice (1 tablespoon): Bright and necessary—it wakes up every component and keeps the salad from sitting heavy.
• Salt and pepper, to taste: Taste as you go; the seasoning is where you find the personality of the dish.
• Fresh parsley, chopped (2 tablespoons): A last-minute green touch that signals care without complicating the work.

Instructions

Gather everything cold:

Make sure your chicken has cooled completely and your pecans have stopped steaming. Bring all your chopped vegetables to the bowl in their own small piles—it takes one extra minute and reminds you that everything is ready.

Build the base:

Combine chicken, pecans, celery, grapes, and red onion in your large bowl, stirring gently so the pecans don't break into fragments. This is where you set the stage; take a moment to notice how these ingredients look together before you add the dressing.

Mix the dressing into silence:

In your small bowl, whisk mayonnaise, yogurt, mustard, and lemon juice until smooth, tasting once you've stirred in the salt and pepper. The dressing should taste bright and slightly tangy, not muted—this is your chance to adjust it before it touches the chicken.

Bring it all together:

Pour the dressing over the salad and toss gently, using a folding motion rather than aggressive stirring, so nothing breaks apart. If it feels dry, add a splash more lemon juice; if it feels heavy, leave it as is.

Taste and believe what you taste:

Season one more time with salt and pepper—your palate is the only authority here. This is the moment you own the recipe.

Finish with green:

Sprinkle the fresh parsley over the top just before serving, adding a final visual and flavor note that says you cared.

Save

I brought this salad to my father's house on a random Sunday, and he asked for the recipe before he'd finished eating. He's not a salad person, which means something in the combination of salt and crunch and creaminess had broken through his usual dismissal. That's the moment I realized this salad isn't trying to be fancy; it's trying to be honest and satisfying, and it succeeds.

Why This Works Every Time

The magic sits in the contrast between crisp and creamy, sweet and savory, delicate and substantial. The dressing binds everything without drowning it, the pecans anchor the texture, and the lemon juice keeps it all from feeling heavy. It's a salad that respects both the vegetables and the person eating them—it doesn't punish you for craving something comforting.

How to Make It Your Own

This recipe is a foundation, not a constraint. I've added diced apples in autumn and swapped grapes for dried cranberries in winter. My neighbor uses poached chicken instead of roasted, claiming it stays more tender. The dressing can shift too—a touch of honey softens it, a pinch of fresh tarragon turns it elegant, a small amount of hot sauce makes it interesting.

Serving and Storage

Serve it on a bed of greens as a main course, use it as a filling for croissants or lettuce wraps, or eat it straight from the bowl with nothing but a fork and quiet contentment. It keeps in the refrigerator for three days, though the celery softens slightly over time. Make it the morning of serving if you want maximum crunch, or make it the night before if your life is busy and you deserve a head start.

• Pair it with a crisp Sauvignon Blanc or unsweetened iced tea for a complete, balanced meal.
• Pack it in glass containers if you're bringing it somewhere; it travels better and tastes fresher.
• Double the recipe without hesitation—nobody has ever complained that there's too much of this salad.

Save

This salad has become one of my go-to dishes when I want to feed people something that tastes generous without being complicated. It's proof that simple ingredients, treated with attention and care, become something worth remembering.

Recipe FAQs

→ What type of chicken works best?

Use cooked chicken breast, diced or shredded, for tender texture and mild flavor that complements the salad.

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds can be used, though pecans provide a unique sweet crunch that enhances the salad's texture.

→ How should the dressing be prepared?

Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth to create a creamy and tangy dressing.

→ What are good serving suggestions?

Serve chilled as a main dish or alongside lettuce leaves, croissants, or your favorite bread for a light meal.

→ Are there easy ingredient swaps available?

Replace grapes with dried cranberries or add diced apples for extra crunch and tartness.