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Honey Mustard Chicken Salad with Grapes and Pecans

A mound of creamy Honey Mustard Chicken Salad with Grapes and pecans served on a white plate.
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A simple recipe for a sweet and savory chicken salad featuring honey mustard dressing, grapes, and crunchy pecans.

Ingredients

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  • 2 cups cooked, shredded chicken breast
  • 1 cup red or green grapes, halved
  • 1/2 cup celery, finely chopped
  • 1/4 cup pecans, toasted and chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Place the cooked, shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth. This is your dressing.
  3. Pour the dressing over the shredded chicken. Mix gently until the chicken is evenly coated.
  4. Fold in the halved grapes, chopped celery, and toasted pecans. Mix just until combined; do not overmix.
  5. Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  6. Serve cold on lettuce, bread, or crackers.

Notes

  • For the chicken, you can poach it in lightly salted water until cooked through, then shred it.
  • To toast pecans, spread them on a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
  • For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
  • This salad keeps well for up to 3 days in the refrigerator.

Nutrition

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