The Ultimate Creamy Chicken Salad with Grapes and Pecans

The Ultimate Creamy Chicken Salad With Grapes An

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Preparation time:15 Mins

Cooking time:15 Mins

Servings:4 generous servings

Ingredients:

• 2 large Boneless, Skinless Chicken Breasts (approx. 450g)
• 1 litre (4 cups) Cold Water or Low-Sodium Chicken Stock
• 1 Bay Leaf (optional, for poaching)
• 1 tsp (5g) Kosher Salt (for poaching)
• 150g (1 cup) Red Seedless Grapes, halved
• 75g (3/4 cup) Celery, finely diced
• 60g (1/2 cup) Pecans or Walnuts, lightly toasted and roughly chopped
• 175g (3/4 cup) Full-Fat Mayonnaise
• 30g (2 tbsp) Plain Greek Yogurt or Sour Cream
• 1 tbsp (15 ml) Fresh Lemon Juice
• 1 tsp (5 ml) Dijon Mustard
• 1/2 tsp (3g) Celery Seed
• 1/2 tsp (3g) Kosher Salt, plus more to taste
• 1/4 tsp (1g) Freshly Ground Black Pepper
• 1 tbsp (5g) Fresh Parsley or Tarragon, finely chopped

Instructions:

• Place the chicken breasts, water or stock, bay leaf, and salt in a medium saucepan. Bring the liquid just to a bare simmer (do not boil rapidly). Cover, turn the heat to the lowest setting, and cook for 12–15 minutes, or until the internal temperature reaches 74°C (165°F).
• Remove the chicken from the liquid immediately. Let it cool slightly on a plate, then refrigerate until completely chilled—this is non-negotiable for texture.
• Once chilled, dice the chicken into uniform, bite-sized cubes (about 1.5 cm / 1/2 inch) or shred coarsely. Place in the large mixing bowl.
• Toast the pecans in a dry pan over medium heat for 3–4 minutes until fragrant, stirring constantly. Let them cool completely. Roughly chop them.
• Add the halved grapes, diced celery, toasted nuts, and chopped fresh herbs to the bowl with the chilled chicken.
• In a separate, smaller bowl, combine the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, celery seed, salt, and pepper. Whisk thoroughly until smooth and completely emulsified.
• Pour the prepared dressing over the chicken mixture. Use a rubber spatula to fold the ingredients together gently. Avoid overmixing, which can break the chicken down or turn the dressing watery.
• Cover the bowl and refrigerate for a minimum of 30 minutes (up to 4 hours). This allows the celery seed flavour to bloom and ensures the salad is firm and cohesive.
• Just before serving, give the salad one final, gentle stir. Taste and adjust seasoning. Serve as desired.

Nutrition Facts

Calories:475 calories

Protein:32.5 g

Fat:32.5 g

Carbs:13.5 g

Fiber:3 g

Sugar:8 g

Sodium:400 mg

Recipe Info

Category:Lunch

Cuisine:American

When Deli Lunch Just Isn’t Cutting It

Oh my gosh, have you ever bought a takeaway chicken salad sandwich and it was just... sad? Dry, anaemic, and lacking any kind of pizzazz? Honestly, it’s the worst feeling when you’re craving that creamy comfort food.

We are fixing that depressing situation today! I’m finally sharing the recipe that changed my lunchtime game forever: the Ultimate Creamy Chicken Salad with gorgeous red grapes and toasted pecans.

Why This Ultimate Chicken Salad Recipe Works

This isn't just regular lunch fodder; this is an Award Winning Chicken Salad experience. It perfectly balances the tender, moist protein with incredible texture contrasts.

You get creamy dressing alongside the salty crunch of celery and nuts.

If you have been searching high and low for a foolproof Chicken And Grape Salad Recipe , you can stop scrolling now.

This version is ridiculously easy to master. We are aiming for about four absolutely generous servings—perfect for a weekend prep session.

The Secret to Serious Creaminess

Everyone thinks this classic picnic staple is complicated, but it’s mostly just clever prep. The hardest part? Waiting for the chicken to cool down completely! We use a special poached chicken salad recipe technique to guarantee juicy, never-dry chicken.

Cold chicken is the foundation of flawless texture.

This salad is fantastic for meal prep, holding up beautifully for several days in the fridge. That makes it the ideal Fall Chicken Salad Recipe or a stunning centrepiece for an afternoon tea.

It truly works for any season.

How to make creamy chicken salad that wows

Forget heavy, gloopy mayonnaise bombs. We are going deep into how to make creamy chicken salad that stays light and fluffy.

A splash of lemon juice and a touch of Greek yogurt cuts through the richness, giving it a bright tang.

The absolute secret weapon here is Celery seed chicken salad seasoning. That tiny, humble ingredient adds that authentic deli depth you just cannot skip.

Trust me, once you try this Chicken salad with pecans and grapes combo, you will see why it’s so popular.

This recipe is simply the best filling for chicken salad for sandwiches or croissants . Seriously, try it in a buttery croissant, and prepare to be amazed.

Let's Get Stuck In: What You Need for the Ultimate Chicken Salad

Right then, time to talk ingredients. This isn't just chucking mayo onto chicken. We are building the Ultimate Creamy Chicken Salad .

Seriously, people ask for this Award Winning Chicken Salad recipe constantly. It’s simple, but quality matters here.

The Foundation: Creamy Chicken Perfection

First up is the star, the chicken. I use 450g (2 large) boneless breasts. Poaching them is the secret weapon for a tender, moist result.

That's why this is the perfect poached chicken salad recipe . If you are short on time, grab a good rotisserie chicken.

Make sure the chicken is cold before you mix anything. Warm chicken and mayo are not friends! That just leads to a greasy mess.

You need proper mayonnaise. None of that low-fat rubbish, thank you very much. Use 175g (3/4 cup) of full-fat mayo.

That thick base is crucial for how to make creamy chicken salad . A dash of Greek yogurt or sour cream, about 2 tbsp (30g) , adds a lovely tang and keeps the dressing stable.

Flavour Secrets and The Crunch Factor

Now for the supporting cast. The fresh elements give us that amazing texture. We need 150g (1 cup) of juicy red grapes, halved.

The grapes add sweetness. That's what makes this a classic Chicken And Grape Salad . Pair them with 75g (3/4 cup) of finely diced celery.

That celery needs to be crisp!

Don't skip the nuts! We're using 60g (1/2 cup) of pecans. Toasting these is mandatory, honestly. It brings out that nutty, cosy flavour, making this a fantastic Fall Chicken Salad Recipe .

It’s the sweet-salty-crunch combo that makes this chicken salad with pecans and grapes sing.

The Must-Have Seasoning

You want that proper deli flavour? That signature taste comes from the secret weapon: celery seed. It adds depth. You need just 1/2 tsp (3g) of Celery seed chicken salad .

Don’t overdo it! Too much is overpowering.

The acidity is vital for balance. I always add 1 tbsp (15 ml) of fresh lemon juice and 1 tsp (5 ml) of Dijon mustard.

That sharp flavour cuts through the richness of the mayo. Trust me, I once forgot the lemon, and the whole thing tasted flat and heavy.

Never again! Finish it off with a good pinch of salt and pepper.

Essential Tools of the Trade

You don't need fancy gadgets for this. A medium saucepan for the poaching is the main thing. A sharp knife is crucial for getting that chicken diced neatly.

Even dice size helps with texture consistency, you know?

Grab a large mixing bowl for the final assembly. Oh, and a small frying pan for toasting those pecans. Seriously, if you want this for chicken salad for sandwiches or croissants , the uniform texture is key.

If you don't have a dedicated whisk, just grab a fork for mixing the dressing. Keep it simple, mate. This is about flavour, not fuss.

How To Create the Ultimate Creamy Chicken Salad

Honestly, I used to think Ultimate Chicken Salad was always dry and a bit rubbish. You know the kind—pale cubes drowning in thin mayo? Gross.

But I cracked the code! This specific method ensures you get a flavourful, Award Winning Chicken Salad every time. It’s all about the texture, starting right at the beginning.

Getting the Basics Bang On

Right, let’s get cracking. The secret to making the Ultimate Creamy Chicken Salad with grapes and pecans is organization. This is your Essential mise en place .

While you could use leftover roast chicken, if you want that truly moist, deli-style result, you absolutely must use the Poached chicken salad recipe technique.

Time-saving tip: Do your chopping before you even start mixing the dressing. Dice your celery nice and small. Halve those red grapes.

Quick reminder: toast those pecans now . Three minutes in a dry pan over medium heat until they smell nutty and amazing.

Let them cool down completely on a plate. Warm nuts will steam and lose their crunch later. Honestly, warm mayo makes me shudder.

Mixing Magic: Step-by-Step

This is the real key to How to make creamy chicken salad that holds up beautifully, whether you use it as a chicken salad for sandwiches or croissants .

1. Poach the Goodness. Start the chicken breasts in cold water or stock. Bring it up just to a bare simmer—do not let it boil rapidly! Cover it up, turn the heat right down, and let it sit gently for 12– 15 minutes . It’s cooked when it hits 74° C ( 165° F) internally.
2. Chill Out. Remove the chicken immediately. Cool it down fast on a plate. Then, fridge it until it is stone cold. This is non-negotiable for texture.
3. The Chop. Dice the cold chicken into perfect, uniform cubes. Cold chicken dices cleaner than warm chicken.
4. The Dressing Dynamo. Whisk your mayonnaise, yogurt, lemon juice, Dijon, and that essential Celery seed chicken salad spice until perfectly smooth. Taste it now—does it need more lemon?
5. Fold, Don't Stir. Add the chilled chicken, grapes (the key to the perfect Chicken And Grape Salad Recipe !), celery, and pecans to a large bowl. Pour the dressing over everything. Use a rubber spatula to fold the ingredients together gently. You want to coat everything, not mash it up.

Ace Your Lunch Game (Pro Tips)

If you follow these tips, you’ll nail this classic Chicken And Grape Salad every time.

Mistake to Avoid: Never, ever mix the dressing into warm chicken. I did this once trying to rush a buffet prep, and the whole lot went greasy and sloppy. Chill everything first!

Pro Tip: Give it time. After mixing, cover the salad and refrigerate it for a minimum of 30 minutes . This chill time allows the flavours to marry and the dressing, especially the Celery seed chicken salad element, to truly bloom.

It turns a good salad into a great one. This is especially important if you are prepping this as a hearty Fall Chicken Salad Recipe .

Make-Ahead Option: You can make this 12 hours ahead. Just hold off on adding the toasted pecans until right before serving. This guarantees maximum crunch.

Bits, Bobs, and Serving Glory

Right then, you’ve done the hard graft. You’ve successfully made the Ultimate Creamy Chicken Salad with grapes and pecans. Now we talk logistics.

This isn't just a basic Chicken And Grape Salad Recipe . This is proper Award Winning Chicken Salad territory, and it deserves to be treated like royalty.

Plate it Up! (Serving Suggestions)

Honestly, how you serve this changes everything. I learned years ago that presentation matters, even if it’s just for me on the sofa!

Forget serving it sloppily. My favourite way? A flaky, toasted croissant. That crunchy pastry with the smooth, rich filling is just heaven.

It really makes the perfect Chicken salad for sandwiches or croissants . Alternatively, grab some butter lettuce leaves. They make fantastic little low-carb boats.

For a side, a sharp, cold glass of fizzy lemonade or even a sparkling rosé works wonders. It cuts right through the creamy richness.

Did you know that search data shows chicken salad is consistently one of the top five most Googled sandwich recipes in the US? It just goes to show this classic never fades.

Keeping It Fresh (Storage Tips)

If you want to know How to make creamy chicken salad that lasts, listen up. Storage is vital for maintaining that texture.

Keep your Ultimate Chicken Salad in an airtight container in the fridge. It’s happily good for 3 to 4 days.

Now, a big safety warning: Do not try to freeze this. I tried it once after a huge picnic, thinking I was clever.

The mayonnaise separates completely when thawed. You end up with a watery, greasy, sad mess. Trust me. Just eat it cold.

This Poached chicken salad recipe is truly best when chilled anyway.

Swapping and Changing (Variations)

Life is busy, and sometimes ingredients run low. No worries!

Need a lighter option? Swap out half the mayonnaise for plain Greek yogurt. It keeps the beautiful tang while slashing the fat content.

My gluten-free friends can ditch the bread entirely and use sturdy cucumber slices or even load it onto jacket potatoes.

Looking for a seasonal twist? For a cracking Fall Chicken Salad Recipe , ditch the grapes. Seriously! Instead, use finely diced, tart green apples (like Granny Smiths) and swap the pecans for walnuts.

The sharpness of the apple against the creaminess is incredible. Plus, the combination of chicken salad with pecans and grapes is timeless, but sometimes you just need a change.

The Good Stuff (Nutrition Basics)

Okay, this isn't exactly a green smoothie, right? But this Chicken And Grape Salad is seriously filling. It's packed with protein from the chicken.

The nuts give you fiber and healthy fats. It’s a proper meal. That little punch of Celery seed chicken salad flavor means you feel satisfied, not deprived.

You’ve mastered this classic. Enjoy every creamy, crunchy bite!