Chicken Salad With Grapes and Pecans

The Three Things That Make It Great

1. Gently poached chicken. A bare simmer keeps it moist instead of stringy.
2. A half-and-half dressing. Mayo plus Greek yogurt stays creamy without feeling heavy.
3. Pecans at the end. Stirred in just before serving, they stay crunchy.

Ingredients

• Chicken. Poached breast is mild and soaks up the dressing. A rotisserie chicken is the fastest shortcut, and a mix of white and dark meat adds flavor.
• Seedless red grapes. Sweeter than green and prettier in the bowl. Halve them so every bite gets some. Green grapes work if you like it a bit tart.
• Pecans. Toast them. Raw pecans taste flat, and toasted ones taste buttery and deep.
• Celery and red onion. Celery for crunch, and just a little red onion, minced very fine.
• Dressing. Mayo, Greek yogurt, lemon juice, Dijon, and a teaspoon of honey that echoes the grapes.
• Fresh dill or parsley. Tarragon is a classic French twist if you have it.

How to Poach Chicken for Salad

Put the breasts in a pot, cover them with cold water by about an inch, and add a teaspoon of salt. Bring it to a gentle simmer over medium heat, then turn it down so the water barely bubbles. A hard boil makes chicken tough. Cook 12–15 minutes, until the thickest part reads 165°F, and let it rest 10 minutes before dicing so it holds onto its juices.

Putting the Salad Together

Toast the pecans in a dry skillet for 4–5 minutes, stirring, until fragrant, then let them cool. Whisk the dressing in a big bowl, then fold in the chicken, grapes, celery, onion, and herbs gently so the chicken doesn't break apart. Chill for at least 30 minutes so the flavors come together. Stir in the pecans right before serving, and taste once more for salt and lemon.

Getting the Texture Right

• Dice, don't shred. Half-inch cubes give that café texture. Shredded chicken turns stringy.
• Dry the chicken and grapes. Extra moisture makes the dressing runny.
• Don't drown it. Add most of the dressing, then the rest only if it needs it. It should coat, not pool.
• Dry salad? Usually overcooked chicken. Fold in an extra tablespoon or two of yogurt or dressing.

How to Serve It

• On croissants, the classic for showers, brunches, and luncheons
• In butter lettuce or romaine cups for a low-carb lunch
• With crackers on a snack board or picnic
• Stuffed into an avocado half or hollowed tomato
• Scooped over mixed greens with a little balsamic

It also makes a great soup-and-sandwich lunch next to a bowl of rotisserie chicken noodle soup, and it fits right in on a party spread beside cowboy caviar with avocado and feta.

Variations

• Cranberry pecan. Swap the grapes for ½ cup dried cranberries.
• Apple walnut. Diced Honeycrisp apple and toasted walnuts.
• Curry. A teaspoon of curry powder and a handful of golden raisins.
• No mayo. Use all Greek yogurt, or mash half an avocado into ½ cup yogurt. Add an extra squeeze of lemon and a pinch of salt.
• Nut-free. Roasted sunflower seeds give the same crunch.

For a Crowd

One batch makes about 4 cups, enough for 6 sandwiches or about 12 mini croissants. For a shower of 20–24 guests, make 3 batches. Assemble the sandwiches no more than 2 hours ahead so the bread doesn't get soggy, and keep them covered in the fridge until serving.

Cook's Tips

• Keep it cold at parties. Don't leave chicken salad out more than 2 hours, or 1 hour above 90°F. For outdoor events, nest the serving bowl in a larger bowl of ice.
• Store pecans separately for meal prep. They soften after a day in the dressing. Keep them in a small container and add them to each portion.
• Season after chilling. Cold dulls flavor, so taste right before serving and adjust with a pinch of salt or a squeeze of lemon.

Chicken Salad Questions

What's the best chicken to use?

Gently poached breast for the cleanest flavor and most tender texture. Rotisserie chicken is fastest and adds a roasted note. Leftover grilled or baked chicken works if it isn't heavily seasoned.

How long does it last?

Up to 3–4 days in an airtight container in the fridge. Give it a stir before serving, since the grapes release a little juice.

Why is my chicken salad watery?

Wet chicken or grapes. Cool the chicken and pat it dry before dicing, and dry the grapes after washing.

Can I freeze it?

Not the finished salad. Mayo separates and the grapes and celery go mushy. Freeze plain cooked chicken instead, for up to 3 months.