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Perfect Small-Batch Chicken Salad with Grapes and Pecans

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This small-batch chicken salad with grapes and pecans is a quick and easy lunch or light dinner, featuring tender chicken, juicy grapes, crunchy pecans, and a creamy tangy dressing. It’s the perfect recipe for one or two people, born from a happy kitchen accident.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (about 1 large chicken breast or 2 small ones)
  • 1/2 cup red grapes, halved (or quartered if large)
  • 1/3 cup pecans, toasted and roughly chopped
  • 1/4 cup red onion, finely diced
  • 1 celery stalk, finely diced
  • 1/4 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon black pepper, plus more to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the chicken (if not already cooked): Place one large boneless, skinless chicken breast (about 8 ounces) in a small saucepan. Cover with cold water by about an inch. Add a pinch of salt and a bay leaf if desired. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook for 12-15 minutes, or until internal temperature reaches 165°F. Remove from water and let rest for 5 minutes before dicing.
  2. Toast the pecans: While the chicken cooks (or if using pre-cooked chicken, start here), place 1/3 cup pecans in a small dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes until fragrant and slightly darker. Transfer to a cutting board to cool, then roughly chop.
  3. Prepare the grapes and vegetables: Wash and dry 1/2 cup red grapes. Cut in half (or quarter if large). Finely dice 1/4 cup red onion and one celery stalk. Set aside.
  4. Make the dressing: In a small bowl or jar, combine 1/4 cup mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake until smooth. Taste and adjust seasoning.
  5. Dice the chicken: Once cool enough to handle, dice the chicken into small, bite-sized pieces (about 1/2 inch). You should have about 2 cups.
  6. Combine everything: In a medium mixing bowl, combine diced chicken, halved grapes, toasted pecans, diced red onion, and diced celery. Pour dressing over the top and gently stir with a rubber spatula until evenly coated. Be careful not to overmix.
  7. Chill and serve: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. (Can be made ahead; tastes even better the next day.)
  8. Garnish and enjoy: Before serving, give the salad a quick stir. Sprinkle with chopped fresh parsley if desired. Serve on a bed of lettuce, in a sandwich, with crackers, or straight from the bowl.

Notes

For best results, use freshly cooked or rotisserie chicken. Toast pecans yourself for deeper flavor. Let the salad rest in the fridge for at least 30 minutes to meld flavors. This salad tastes even better the next day.

Nutrition

Keywords: chicken salad, small batch, grapes, pecans, quick lunch, easy recipe, gluten-free

Find it online: https://sparklechew.com/perfect-small-batch-chicken-salad-with-grapes-and-pecans/