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.
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.)
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1 cup mayonnaise
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2 tablespoons fresh lemon juice
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1 tablespoon fresh parsley, chopped
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1 teaspoon kosher salt (or to taste)
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½ teaspoon freshly ground pepper (or to taste)
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4 cups cooked, diced chicken
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1 cup seedless red grapes, cut in half or quartered
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1 cup red apple, chopped
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1 cup celery ribs, chopped (about 2 stalks)
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1 cup pecans (or walnuts or almonds), chopped or sliced
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bread, croissants, lettuce cups, pita bread or crackers (for serving)
Directions
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I start by mixing the mayonnaise, lemon juice, parsley, salt, and pepper in a medium bowl until smooth and creamy.
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In a large mixing bowl, I combine the diced chicken, grapes, apple, celery, and pecans.
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Then, I pour the creamy dressing over the chicken mixture and stir until everything is evenly coated.
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I cover the bowl and refrigerate it for at least one hour so the flavors can meld.
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When I’m ready to serve, I scoop it into croissants, lettuce cups, or whatever I’m in the mood for.
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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
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I sometimes swap half of the mayo with Greek yogurt for a lighter twist—it adds a slight tanginess.
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If I want a bit more sweetness, I choose sweeter apple varieties like Fuji or Gala.
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For a nuttier depth, I toast the pecans lightly before adding them in.
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I’ve also tried it with walnuts or sliced almonds when I didn’t have pecans on hand.
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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.
Print
Creamy Chicken Salad with Apples, Grapes, and Pecans
- 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
- In a medium bowl, combine mayonnaise, lemon juice, parsley, salt and pepper. Stir until smooth and creamy.
- In a separate bowl, combine chicken, grapes, apple, celery, and pecans.
- Drizzle the dressing over the chicken mixture and stir together, making sure the dressing is evenly distributed.
- Cover and chill for at least one hour before serving.
- Serve as sandwiches on bread or croissants, or as lettuce cups.
- 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