There’s something magical about a classic chicken salad with grapes and pecans that instantly transports me back to my grandmother’s kitchen. The crisp bite of pecans, the juicy burst of grapes, and the creamy dressing hugging tender chicken—it’s pure nostalgia in every forkful. This isn’t just another chicken salad recipe; it’s my go-to for summer picnics, lazy lunches, and those “I need something delicious fast” moments.

I remember helping my mom pack this salad for family reunions, the Tupperware containers stacked neatly in our wicker basket alongside homemade lemonade. The moment we’d pop the lid open at the park, everyone would gather around like it was some kind of culinary magnet. That’s the power of this recipe—it’s simple enough for weeknights but special enough to make memories.

After years of tweaking (and countless happy taste-testers), I’ve perfected the balance of textures and flavors. The secret? Using equal parts mayo and Greek yogurt for tanginess that cuts through the richness, plus a generous squeeze of fresh lemon juice to brighten everything up. Whether you’re a chicken salad veteran or trying it for the first time, this version with sweet grapes and toasty pecans will become your new favorite.

Why You’ll Love This Classic Chicken Salad with Grapes and Pecans

This isn’t just any chicken salad—it’s your new kitchen MVP. In about ten minutes flat, you can whip up a meal that feels fancy but couldn’t be simpler. That perfect balance of creamy, crunchy, sweet, and savory? It’s all here, waiting to make your taste buds dance.

Perfect for Any Occasion

I’ve served this at bridal showers, packed it for beach days, and even made midnight snack versions straight from the fridge. It transitions effortlessly from elegant tea sandwiches to “I need protein now” lettuce wraps. Basically, if you need food that impresses without stress, this is your golden ticket.

Simple Ingredients, Big Flavor

No hunting for exotic spices here—just good staples you probably already have. The magic happens when ordinary ingredients like grapes and pecans meet that zesty dressing. Trust me, the first time you taste it, you’ll wonder how something so easy could taste this good.

The Building Blocks for Perfect Chicken Salad

Let’s talk ingredients—because using the right stuff makes all the difference in this classic chicken salad. You’ll need:

2 cups cooked chicken – Shred it or dice it small, whatever you prefer. I love using leftover rotisserie chicken when I’m short on time!
1/2 cup seedless grapes – Halved or quartered depending on size. Red or green both work beautifully.

1/4 cup pecans – Chopped but not too fine. We want those satisfying crunchy bits.
1/4 cup mayonnaise – The creamy base. Full-fat gives the best flavor.
1/4 cup Greek yogurt – Adds tanginess while keeping things light.

1 tbsp fresh lemon juice – Brightens everything up. Bottled just isn’t the same.
1/2 tsp salt & 1/4 tsp black pepper – Season to taste, but this is my sweet spot.
1 tbsp fresh parsley – Chopped fine for that pop of color and freshness.

Pro tip from my grandma: measure your grapes after halving them, not before. That way you get the perfect grape-to-chicken ratio every time. Oh, and always taste a pecan before adding – stale nuts can ruin the whole batch!

How to Make Classic Chicken Salad with Grapes and Pecans

Alright, let’s get mixing! This chicken salad comes together faster than you can say “pass me a fork.” The key is handling everything gently – we want those grapes and pecans to stay intact for maximum texture. Here’s exactly how I do it:

Step 1: Combine the Base Ingredients

Grab your biggest mixing bowl – trust me, you’ll need the space. Toss in your cooked chicken (I like mine shredded into bite-sized pieces), those beautiful halved grapes, and the chopped pecans. Now here’s my trick: fold them together using a rubber spatula instead of stirring. This keeps the grapes from getting smashed and the pecans from sinking to the bottom. You’ll immediately see those gorgeous colors coming together!

Step 2: Prepare the Dressing

In a smaller bowl, whisk together the mayo and Greek yogurt until smooth. Squeeze in that fresh lemon juice – I like to catch any seeds with my other hand – then sprinkle in the salt and pepper. Taste it! Too tangy? Add a pinch more mayo. Too bland? Another squeeze of lemon. This dressing should make your mouth water just a little before it even hits the chicken.

Step 3: Assemble and Chill

Pour the dressing over your chicken mixture and gently fold everything together until evenly coated. Don’t overmix here – a few streaks of white are fine. Sprinkle the chopped parsley on top like confetti, cover tightly, and pop it in the fridge for at least 30 minutes. This chill time lets the flavors get to know each other and transforms good chicken salad into great chicken salad. Pro tip: if you can wait an hour, it’s even better!

Tips for the Best Classic Chicken Salad with Grapes and Pecans

Want to take your chicken salad from good to “oh my goodness”? Here are my tried-and-true secrets! First, always toast those pecans – just 5 minutes in a dry skillet transforms them from crunchy to crazy flavorful. Second, chill your mixing bowl beforehand if you have time – it keeps everything extra fresh. And here’s my grandma’s golden rule: make it the night before. That resting time lets the flavors marry beautifully. Just stir gently before serving to redistribute any dressing that settled. Oh, and if your grapes release juice while sitting? No worries – that natural syrup just adds to the deliciousness!

Variations for Classic Chicken Salad with Grapes and Pecans

One of the best things about this chicken salad is how easily you can make it your own! Swap pecans for walnuts if you prefer—their slightly bitter edge pairs beautifully with the sweet grapes. Almond lovers can use sliced or slivered almonds instead (try toasting them first for extra crunch). Out of Greek yogurt? Sour cream works in a pinch, or go full mayo if you want it extra creamy. For a tropical twist, I sometimes add diced apples or swap grapes for pineapple chunks—just pat them dry first so your salad doesn’t get watery. The possibilities are endless!

Serving Suggestions for Classic Chicken Salad with Grapes and Pecans

This chicken salad shines in so many delicious ways! My absolute favorite is piled high on a buttery croissant – the flaky layers catching every bite of that creamy goodness. For lighter days, I scoop it over crisp butter lettuce or stuff it into ripe avocado halves. When I’m feeling fancy, I’ll serve it in delicate endive cups for parties. And let’s be honest – sometimes it doesn’t even make it to a plate before I’m eating it straight from the bowl with crackers!

Keeping Your Chicken Salad Fresh and Delicious

Here’s the good news—this chicken salad actually gets better after a day in the fridge! Just transfer it to an airtight container (I swear by glass with a tight-fitting lid) and it’ll stay fresh for 3-4 days. The dressing might separate a bit—just give it a gentle stir before serving. One important note: don’t freeze it. The grapes turn mushy and the texture goes all wrong. For picnics, I pack it with ice packs and try to eat it within 4 hours if it’s sitting out.

Nutritional Information

Just so you know, one generous scoop (about 1 cup) of this classic chicken salad clocks in around 320 calories – packed with 18g of protein to keep you full! The numbers can vary based on your specific ingredients (like full-fat vs light mayo), but I always say the joy you get from each bite is worth every delicious calorie. Remember, we’re using Greek yogurt to keep things balanced, and those pecans? They’re full of good-for-you fats!

Frequently Asked Questions

I get asked about this chicken salad all the time, so let me answer the most common questions popping up in my kitchen (and inbox)!

Can I use canned chicken?

While fresh cooked chicken is ideal, canned works in a pinch—just drain it well and flake it apart. My trick? Give canned chicken a quick rinse to remove that “tinny” taste, then pat dry thoroughly so your dressing sticks properly.

How long does it keep?

In my fridge tests, this salad stays perfect for 3-4 days when stored airtight. The grapes might soften a tad by day 4, but the flavors actually deepen beautifully—if it lasts that long before getting devoured!

Can I make it ahead?

Absolutely! In fact, I insist you do—it’s always better the next day. Just hold the pecans and mix them in right before serving so they stay extra crunchy. The dressing absorbs wonderfully overnight.

Share Your Creation

Nothing makes me happier than seeing your versions of this chicken salad come to life! Snap a pic of your masterpiece—whether it’s piled high on crusty bread or packed in a mason jar for lunch—and tag me. I love hearing your twists on the recipe almost as much as I love making it myself! You can also find more inspiration on our Pinterest page.