This recipe is designed to closely match the chicken salad shown in your photo: shredded chicken, green grapes, dried cranberries, chopped pecans, creamy dressing, and a little celery for crunch.
Yield
About 6 cups — approximately 8 servings
Ingredients
Chicken
- 2 lb (900 g) boneless, skinless chicken breasts
- 4 cups chicken broth or water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Vegetables & fruit
- 1½ cups green seedless grapes, halved
- ¾ cup dried cranberries (Craisins)
- ¾ cup pecans, finely chopped
- ½ cup celery, finely diced
- 2 tbsp finely minced red onion, optional
Creamy dressing
- 1 cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
All Nut Information
The recipe uses pecans as the main nut.
- ¾ cup chopped pecans = about 85–90 g
- For a more nut-heavy salad: use 1 cup (110 g)
- For a lighter amount: use ½ cup (55–60 g)
- Toasting is optional but gives the pecans much more flavor.
- To toast: place chopped pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Cool completely before adding.
- Nut-free version: replace the pecans with ½–¾ cup roasted sunflower seeds or simply leave them out.
- If serving someone with a tree-nut allergy, check the mayonnaise, dried fruit, chicken, and other packaged ingredients for cross-contact/allergen labeling.
Directions
1. Cook the chicken
Place the chicken breasts in a saucepan with the broth or water, salt, pepper, and garlic powder.
Bring to a gentle simmer. Cover and cook for approximately 15–20 minutes, depending on thickness, until the chicken reaches 165°F / 74°C internally.
Remove and let cool for 10 minutes.
2. Shred the chicken
Shred the cooled chicken using two forks, or use a stand mixer on low speed for a quick shredded texture.
You should have approximately 4½–5 cups shredded chicken.
3. Prepare the pecans
For the best flavor, lightly toast the ¾ cup pecans in a dry skillet for 3–5 minutes.
Let them cool, then chop them into small pieces.
4. Make the dressing
Whisk together:
- 1 cup mayonnaise
- ½ cup sour cream/Greek yogurt
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Taste and adjust the salt, pepper, lemon, or honey to your preference.
5. Combine
In a large bowl, add:
- Shredded chicken
- 1½ cups halved grapes
- ¾ cup dried cranberries
- ¾ cup pecans
- ½ cup diced celery
- Red onion, if using
Pour the dressing over everything.
Fold gently until evenly coated.
6. Chill
Cover and refrigerate for at least 1 hour. For the best flavor and texture, chill for 2–4 hours.
Before serving, stir and add 1–2 tablespoons mayonnaise or Greek yogurt if it has become too thick.
Texture & Flavor Adjustments
| If you want… | Change |
|---|---|
| Sweeter | Add 1–2 tbsp honey |
| More tangy | Add 1 tbsp lemon juice |
| Extra creamy | Add ¼ cup mayonnaise |
| More crunch | Add another ¼ cup pecans |
| More fruit | Add ½ cup grapes |
| Less sweet | Reduce cranberries to ½ cup |
| More savory | Add ¼ tsp celery salt |
| Lighter | Replace half the mayo with Greek yogurt |
Serving Ideas
Serve chilled in lettuce cups, croissants, sandwiches, wraps, or simply with crackers. It also works well over a bed of mixed greens.
Storage: Keep refrigerated in an airtight container and use within 3–4 days. Don’t leave the chicken salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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