This Chicken Salad with Grapes and Pecans is an elegant spin on the long-used recipe. Cooked shredded chicken is tossed with grapes, toasted pecans, celery and onion in a kitchen-made honey poppyseed dressing. Serves 9 (3/4-cup) servings.

The particularly first time I had this chicken salad with grapes was at my truly good friend Heidi’s wedding shower. Back then I wasn’t a big fan of fruit in a savory salad. But when I was served this salad (a long with a buttery flaky croissant) I pulled up my big girl pants, grabbed a forkful and it was that moment I realized that I actually did like fruit in salads.

More like I loved it!

Several months later, I was having family over, I remembered that salad and how she had told me it was from Costco. So now I was on a hunt! I bee-lined through the store to where I thought it should be and they DIDN’T HAVE IT!! WHAT??? How can it be? Well I guess it’s “seasonal” and “I guess” in the winter they stop carrying it. This is when I thought to myself “I bet I could make it without a mix” (this was way before my blogging days).

And so I did.

To cook this Chicken Salad with Grapes and Pecans Set out:

for the dressing:

mayonnaise – Or, for a lighter version, use a combination of greek yogurt and mayonnaise (see notes in recipe printable).
apple cider vinegar – Adds a touch of acidity and brightens and thins out the dressing.
honey – Adds a touch of sweetness.
poppyseeds – Lends subtle texture.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – Adds subtle bite and flavor.

for the salad:

yellow onion – Lends flavor-packed onion flavor and some crunchy texture.
pecans (toasted) – Add toasty, nutty flavor and crunch.
shredded cooked chicken – Use leftover roasted chicken, poached or rotisserie.
red grapes – Adds sweet pops of flavor and texture.
celery – Lends earthy flavor and crunchy texture.

In a bowl, measure and add 1 cup mayo (see notes for a lighter version), 1 tablespoon honey, 1-1/2 tablespoons apple cider vinegar, 1 teaspoon poppy seeds and season with 1/2 teaspoon kosher salt and some freshly ground black pepper.

Stir until combined.

Cover with plastic wrap and refrigerate.

Add 1/2 cup yellow onion to a bowl and add a few ice cubes and water. Let this soak for about 10 minutes.

WHY SOAK ONIONS IN ICE WATER?

Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.

Shred 4 cups of cooked chicken. Use roasted, rotisserie or poached chicken breasts (and thighs).

How much is 4 cups of shredded cooked chicken?

Whether using roasted, rotisserie or poached cooked chicken, 4 cups is about 20 ounces or 1-1/2 pounds.

Next, in a dry skillet over medium-low heat, toast 2 ounces of pecan halves until fragrant. Once all toasty and smelling reliable remove and transfer to a cutting board and coarsely chop.

In a large bowl; add the (4 cups) shredded cooked chicken, (2 ounces) toasted and chopped pecans, (1/2 cup drained) yellow onion, 1/2 cup finely diced celery (use the celery leaves too!), and 1 cup small halved red grapes.

Pour in the dressing.

Stir until everything is combined and evenly coated in the dressing.

I recommend chilling it for at least an hour but serving it immediately is simply fine too!

This is hands down my regular salad! I have made it a zillion times and it’s my go to chicken salad recipe.

How To Serve Chicken Salad:

seedy crackers – I like Mary’s Gone crackers.
toasted bread – Try it on croissant bread OMG.
lettuce – Serve on or wrapped in romaine, iceberg or bibb lettuce.
sandwich or wrap – Tuck it into a croissant, lavash or wrap of choice or in pita bread.