This creamy chicken salad combines shredded chicken with crunchy pecans, sweet grapes, and tangy Dijon mustard for a versatile dish that works on sandwiches, crackers, or lettuce wraps. The balance of sweet fruit and savory nuts makes it a standout lunch option.
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In a large bowl, combine the cooked chicken, celery, pecans, red onion, Dijon mustard, sweet relish, sugar, and mayonnaise.
Using a hand mixer, blend the ingredients until everything is well combined and the chicken is finely shredded.
Gently fold in the quartered grapes with a spatula.
Transfer the chicken salad to an airtight container and store in the refrigerator until ready to serve.
Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if any liquid has pooled; do not freeze as mayonnaise-based salads separate when thawed.
Yes. Prepare it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors actually deepen as it sits.
Use rotisserie chicken, poached chicken breasts, or leftover cooked chicken. Shred finely for the best texture.
Yes. Walnuts, almonds, or cashews work well. Avoid toasting for a milder flavor or toast lightly for more depth.
Yes, if you use gluten-free Dijon mustard and sweet pickle relish. Check labels as some brands contain hidden gluten.
Store in an airtight container for up to 3 days. The salad will soften slightly as the grapes release moisture.
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