Step 1: Prepare the Chicken
Cook and cool the chicken completely, then shred or chop it into bite-sized pieces.
Step 2: Toast the Pecans
Place the chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant. Let them cool.
Step 3: Make the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Greek yogurt
- Dijon mustard
- Lemon juice
- Honey
- Garlic powder
- Onion powder
- Salt
- Black pepper
Mix until smooth and creamy.
Step 4: Add the Salad Ingredients
To the bowl, add:
- Shredded chicken
- Green grapes
- Dried cranberries
- Toasted pecans
- Celery
- Red onion (if using)
- Fresh parsley
Step 5: Toss Everything Together
Gently fold the ingredients until the chicken is evenly coated with the creamy dressing.
Step 6: Chill
Cover and refrigerate for 30 minutes to allow the flavors to blend.
Step 7: Serve
Enjoy the chicken salad:
- On croissants
- In sandwiches or wraps
- Over fresh lettuce
- With crackers
- Stuffed into pita bread
- As a protein-packed snack
Tips for the Best Chicken Salad
- Use rotisserie chicken for a quick shortcut.
- Toasting the pecans enhances their flavor and crunch.
- Add diced apples for extra sweetness and texture.
- For a lighter version, replace more of the mayonnaise with Greek yogurt.
- Stir just before serving if preparing ahead.
Storage
- Store in an airtight container in the refrigerator for 3–4 days.
- Do not freeze, as the creamy dressing may separate after thawing.
