This creamy chicken salad is a refreshing and flavorful blend of tender chicken, crisp apples, juicy grapes, crunchy celery, and buttery pecans all wrapped in a luscious mayo-based dressing. I love making this for lunch, picnics, or meal prep—it’s the kind of dish that always hits the spot whether I serve it in croissants, lettuce cups, or with crackers. Creamy Chicken Salad with Apples, Grapes, and Pecans

Why You’ll Love This Recipe

I find this chicken salad irresistible because it combines sweet, savory, creamy, and crunchy in every bite. The grapes and apples bring a natural sweetness, while the celery and pecans add a satisfying crunch. The lemon juice in the dressing brightens the flavors beautifully. It’s a no-cook recipe that’s fast to prep and even better after it chills for a bit. Plus, it’s super versatile—I can serve it in so many different ways depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fresh parsley, chopped

  • 1 teaspoon kosher salt (or to taste)

  • ½ teaspoon freshly ground pepper (or to taste)

  • 4 cups cooked, diced chicken

  • 1 cup seedless red grapes, cut in half or quartered

  • 1 cup red apple, chopped

  • 1 cup celery ribs, chopped (about 2 stalks)

  • 1 cup pecans (or walnuts or almonds), chopped or sliced

  • bread, croissants, lettuce cups, pita bread or crackers (for serving)

Directions

  1. I start by mixing the mayonnaise, lemon juice, parsley, salt, and pepper in a medium bowl until smooth and creamy.

  2. In a large mixing bowl, I combine the diced chicken, grapes, apple, celery, and pecans.

  3. Then, I pour the creamy dressing over the chicken mixture and stir until everything is evenly coated.

  4. I cover the bowl and refrigerate it for at least one hour so the flavors can meld.

  5. When I’m ready to serve, I scoop it into croissants, lettuce cups, or whatever I’m in the mood for.

  6. Any leftovers go straight into an airtight container and into the fridge.

Servings and timing

This recipe makes about 6 servings.
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

  • I sometimes swap half of the mayo with Greek yogurt for a lighter twist—it adds a slight tanginess.

  • If I want a bit more sweetness, I choose sweeter apple varieties like Fuji or Gala.

  • For a nuttier depth, I toast the pecans lightly before adding them in.

  • I’ve also tried it with walnuts or sliced almonds when I didn’t have pecans on hand.

  • Adding a touch of Dijon mustard to the dressing gives it a zesty kick.

storage/reheating

I store the chicken salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as it sits. Since this is a chilled salad, I don’t reheat it—just give it a stir before serving again. If the mixture thickens too much, I stir in a spoonful of mayo or a splash of lemon juice to freshen it up.

FAQs

How can I make this chicken salad healthier?

I like to swap half the mayo with Greek yogurt or use a light mayo. I’ve also reduced the amount of nuts or used a smaller portion of dressing when I want to cut down on calories.

What kind of chicken works best?

I usually use cooked, diced rotisserie chicken or leftover grilled chicken breast. It should be tender but not too moist or it can water down the dressing.

Can I make this ahead of time?

Absolutely. I often make it a day in advance. The flavors improve after a few hours in the fridge.

Can I freeze chicken salad?

I don’t recommend freezing it. The creamy dressing tends to separate and the texture of the fruits and celery changes when thawed.

What else can I serve with it?

Besides croissants or lettuce wraps, I like serving it with crackers, in pita bread, or even on a bed of greens for a lighter meal.

Conclusion

This creamy chicken salad with apples, grapes, and pecans is one of my go-to recipes for something easy, tasty, and satisfying. Whether I’m serving it at a brunch, packing it for lunch, or just enjoying it straight from the bowl, it never disappoints. I love how simple it is to customize and how beautifully the sweet and savory flavors come together.

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Creamy Chicken Salad with Apples, Grapes, and Pecans

Creamy Chicken Salad with Apples, Grapes, and Pecans

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  • Author: Lidia
  • Prep Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Dish / Salad
  • Method: Mixing / No‑cook
  • Cuisine: American
  • Diet: Halal

Description

A creamy, sweet chicken salad tossed with apples, grapes, pecans and celery, perfect on croissants, in wraps or lettuce cups.


Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground pepper (or to taste)
  • 4 cups cooked, diced chicken
  • 1 cup seedless red grapes, cut in half or quartered
  • 1 cup red apple, chopped
  • 1 cup celery ribs, chopped (about 2 stalks)
  • 1 cup pecans (or walnuts or almonds), chopped or sliced
  • bread, croissants, lettuce cups, pita bread or crackers (for serving)

Instructions

  1. In a medium bowl, combine mayonnaise, lemon juice, parsley, salt and pepper. Stir until smooth and creamy.
  2. In a separate bowl, combine chicken, grapes, apple, celery, and pecans.
  3. Drizzle the dressing over the chicken mixture and stir together, making sure the dressing is evenly distributed.
  4. Cover and chill for at least one hour before serving.
  5. Serve as sandwiches on bread or croissants, or as lettuce cups.
  6. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • If using Greek yogurt, use half yogurt and half mayonnaise to offset tartness.
  • May substitute Miracle Whip for mayonnaise.
  • Different apple varieties will change the sweetness/crunch balance.
  • Leftovers keep well refrigerated up to 3 days.

Nutrition

  • Calories: 400 kcal
  • Sugar: 8 g
  • Sodium: 639 mg
  • Fat: 40 g
  • Saturated Fat: 5 g
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 16 mg

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