We call this Fancy Chicken Salad because of the dressing, grapes, and pecans, but it’s really simple. This is a fresher and lightened version of the classic chicken salad and perfect for meal prep.
This is the perfect side dish or main course. It’s especially easy if you’re using leftover fried chicken. Watch them Video tutorial and see how easy it is.
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We love high-protein salads like our Chicken Avocado Salad, Autumn Chopped Chicken Salad and Cobb Salad. This creamy chicken salad is really the best combination of chicken salad and Waldorf salad to make for lunch.
Chicken Salad Video Tutorial
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Ingredients for chicken salad
The 5 ingredients in this chicken salad are so simple, but each one is important to the best taste, texture, and color.
- chicken – we use 2 large chicken breasts from a whole roasted chicken, but you can also use grilled chicken or sauteed chicken breasts instead. Leftover dark chicken works too.
- celery – gives the salad a great crispness and brightens the taste. Even if you’re not a fan of celery, don’t skimp and I hope you give it a try.
- Grapes – Give the salad a sweet juiciness. As with our broccoli and grape salad, the grapes are a refreshing addition and give the salad a “flair”.
- Pecans – We roasted nuts in a dry pan to give them even more flavor.
- Red onion – Finely chop half of a medium-sized red onion, or you can add red onions to taste. You can also substitute chopped green onions, but red onions keep better chilled.
The best chicken salad dressing
This is similar to the dressing we love for our popular broccoli salad, except we didn’t add any sugar or honey as the grapes add a lot of sweetness. This dressing is creamy, tangy, and adding sour cream makes it easier than just mayo.
- mayonnaise – Use real mayo for the best taste.
- sour cream – we use full fat sour cream, but you can replace it with low fat sour cream or fat free Greek yogurt.
- Lemon juice – Make sure to use freshly squeezed and not from concentrate.
- dill – Finely chopped fresh dill is our favorite, but you can replace it with 2 tablespoons of finely chopped fresh parsley.
- salt and pepper – added to taste
How to make chicken salad
- Roast pecans – Place on a dry pan over medium / low heat and toss frequently until the pecans are golden and fragrant. Transfer to a cutting board, roughly chop and let cool, then transfer to a large bowl.
- Chop the chicken – Dice the chicken breast and place in the mixing bowl. Note: we prefer the texture of chicken when it’s diced rather than shredded.
- Halve the grapes – Halve the grapes with a saw knife and place in the bowl.
- Chop the celery – Cut the ends, cut the celery stalks in half lengthways, then cut into thin slices and place in the bowl.
- onion – Finely chop and add half a red onion.
- Make dressing – Mix the dressing ingredients and add the dressing to the salad.
- Throw to combine – Stir until the salad is evenly covered with dressing, then cover and refrigerate until ready to serve.
How to serve chicken salad
This salad can be served as a side salad or as a main course. We like to serve it for lunch because it’s easy to turn into a meal.
- About mixed greens – Put your favorite vegetables like arugula or mixed salad in a large bowl, pour the chicken salad over it and serve.
- Salad cups – Serving in salad cups is a great low carb option for lunch.
- Croissant sandwiches – Halve the croissant without cutting it, then fill it with the salad. It tastes like a baker’s quality sandwich.
- Pita bread – we love filling a pita with chicken salad, it’s so easy and good.
Pro tip: The best way to reheat a croissant is to toast it in a hot air fryer at 350 ° F for 3 minutes until it’s slightly crispy on the outside and warmed through. We do that with croissants bought in the store and they taste like they have just come out of the oven.
Cool – Store the leftover chicken salad in an airtight container in the refrigerator for 3 to 4 days, depending on how fresh the cooked chicken is. The USDA recommends keeping cooked chicken in the refrigerator for 3-4 days.
More simple ideas for lunch
If you love this chicken salad, don’t miss out on these lunch recipes that keep well in the fridge and are perfect for meal planning.
Hope this creamy chicken salad gives you great lunchtime inspiration. I have no doubts this will become your new favorite creamy dressing – it’s simple and excellent.
Fancy chicken salad recipe
Preparation time: 20th protocol
Cooking time: 5 protocol
Total time: 25th protocol
We call this Fancy Chicken Salad, but it’s really simple. It’s a fresher and lighter version of the classic creamy chicken salad, and it holds up well, making it perfect for meal prep.
$ 10- $ 12
Salad, side dish
Calories: 438 kcal
Servings: 6th People as a side salad
Ingredients for the chicken salad:
cooked chicken breast meat
4 cups diced *
seedless red grapes
Halve celery lengthways and cut into slices
(from 2-3 stalks of celery)
finely chopped (1/2 medium red onion)
roasted and roughly chopped
Chicken Salad Dressing:
or natural Greek yogurt
or to taste
Place the pecans on a dry pan over medium / low heat and toast for 3-5 minutes, tossing frequently until golden brown and fragrant, then transferring them to a cutting board and coarsely chop and set set them aside to cool.
In a large mixing bowl, mix the diced chicken, halved grapes, sliced celery, chopped onions, and chilled pecans.
Put all the ingredients for the dressing in a small bowl and stir.
Add all of the dressing to the salad or add it to your liking and stir until the salad is evenly coated with dressing. Cover and refrigerate until ready to serve.
* You can cook a fried chicken, buy a fried chicken, or cook your own chicken breasts.
Fancy chicken salad recipe
Amount per serving
Calories from Fat 297
% Daily Value *
Saturated fat 6g38%
Trans fat 1g
Polyunsaturated fat 13g
Monounsaturated fat 12g
Vitamin A 236IE5%
vitamin C 6mg7%
* The daily percentage values are based on a 2000 calorie diet.