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Grape Pecan Chicken Salad

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This Grape Pecan Chicken Salad is perfect for taking to any party or picnic.  Eat it on a sandwich or eat it plain. Either way, you will fall in love with it.

Grape Pecan Chicken Salad - adding fruit and nuts to this creamy dill chicken salad makes it disappear in a hurry. Make this recipe for picnics!

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 So, the first time I had this particular chicken salad was at a church baby shower. I had asked our pastor’s wife if she wouldn’t mind making a bowl of the salad since I had heard everyone raving about hers.

After one bite I had to agree with everyone. It was so good!!!

After the shower I took home a container of extra salad so that my hubby could try it. He went bananas over it. Now part of the flavor came from the bread she brought with it. It came from a local bakery, and it had a little bit of kick to it. So scrumptious!!!!

I just knew that I wanted to make this again for our family. So I called her up and asked if she wouldn’t mind sharing the recipe. I had my pen in hand, and I was ready for the family secret.

Grape Pecan Chicken Salad - the creamy dill flavor goes so well with the fruit and nuts. This is an easy recipe for parties or picnics.

She laughed and told me it was just one she had found online a few years ago. Everyone loved it so much that she had continued to make it for dinners and showers.

Seriously???? That’s it? Just a random recipe from online?

I was sort of disappointed that it wasn’t some family recipe that had been handed down through the years.  I thought I was on to some secret recipe.

Not that I was planning on keeping it a secret because I love to share fun and new recipes here on the blog.  You guys need to enjoy these recipes too.  Am I right?

Tips for making Grape Pecan Chicken Salad:

One of my favorite little tips for making this salad even easier is to use a rotisserie chicken from the store.  We usually keep bags of the chicken in our freezer for easy meals like this Chicken Supreme Pasta Bake or these Bbq Chicken & Avocado Quesadillas. This time the bag of chicken was going into salad!

This recipe calls for a mixture of mayo and sour cream. But you can also use Greek yogurt, ranch dressing, or a mixture of any them.

The fresh dill gives this Grape Pecan Chicken Salad it’s unique flavor. You may think that it seems like a lot of dill, but when you use fresh herbs you use more.

If you are going to use dried dill for this recipe, you will only use about 1/3 of the amount. Dried herbs have a much more concentrated flavor, so you need to use less.

What do I do if I feel like it has too much dill?

If you make it and feel like the flavor of dill is overwhelming to you, here are a few things you can do to salvage the chicken salad recipe.

  • Add more of the other ingredients to tone down the flavor.
  • Give it time. Dill is actually an herb that looses strength over time.  Refrigerate the chicken salad overnight, and the flavor of the dill may be toned down enough for it to be palatable for you.
  • Vinegar can neutralize the flavor of dill, so stir in a little bit of vinegar at a time to the chicken salad until you like the taste.

More chicken salad recipes that you may like:

Hawaiian Chicken Salad

Hawaiian Chicken Salad – juicy pineapple, crunchy nuts, and spicy peppers mixed with chicken and Greek yogurt makes a delicious and healthy salad

Cherry Walnut Chicken Salad

Cherry Walnut Chicken Salad – fresh cherries, cilantro, and walnuts give this salad a delicious twist

Fiesta Chicken Salad

Fiesta Chicken Salad – corn, beans, spicy tomatoes, and cilantro give this chicken salad a good Tex Mex flavor

Apple Cranberry Turkey Salad

Apple Cranberry Turkey Salad – apple chunks, dried cranberries, and parsley are a great combo. (You can also use chicken in place of the turkey.)

Looking for more ways to use up leftover chicken?  You should check out these delicious looking recipes from my friends.

I was craving another big bowl of this Grape Pecan Chicken Salad for dinner again, so I headed to the store right away and got the rest of the ingredients.

This is so easy to make, and it makes a giant bowl of chicken salad.  It’s perfect for eating with bread or on green salads all week long.  Well, it it lasts that long. We usually finish off a bowl in about 2 days with five people munching on it.

What do you serve this Grape Pecan Chicken Salad on?

  • Bread
  • Crescent Rolls
  • Hawaiian Rolls
  • Crackers
  • Pretzels
  • Salad
  • Lettuce Wraps
  • Tortilla Shells

Of course, my new favorite way to enjoy this chicken salad is with pretzel crackers.  Seriously.  You have to try it because you may never use bread again.

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Yield: 12 cups

Grape Pecan Chicken Salad

Grape Pecan Chicken Salad
Dill and red grapes add a fun and delicious flavor to this Grape Pecan Chicken Salad. Perfect for sandwiches or salads.
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 6 cups cooked chicken, shredded
  • 1 1/2 cups finely chopped pecans
  • 2-3 stalks of celery, chopped fine
  • 4 cup halved red seedless grapes
  • 1 cup finely diced fresh dill (loosely packed)
  • 1 cup sour cream* (see note below)
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Stir together the chicken, celery, grapes, and pecans.
  2. Whisk together the sour cream, mayonnaise, dill, salt, and pepper. Pour into the chicken mixture and stir until completely covered.
  3. Refrigerate at least 2 hours for the flavors to develop. Serve with bread or pretzel crackers.

Notes

*Recipe slightly adapted from cooks.com

**To make this lower in calories, substitute Greek yogurt for the sour cream.


Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 221 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 41mg Sodium: 178mg Carbohydrates: 6g Fiber: 1g Sugar: 5g Protein: 9g
© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Salads
 Grape Pecan Chicken Salad - adding fruit and nuts to the creamy dill chicken mixture makes it a hit with everyone. Such an easy recipe for parties or picnics!

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Comments

      • I took a look at the calorie intake. I searched for calories in each ingredient and figured it 2 ways using 12 servings. The first way was using chicken breasts and all other ingredients as listed and I got about 367 calories. The 2nd way was with chicken breasts again but using only 1 cup of pecans, lite mayo, lite sour cream (not fat free) and I got 295 calories for 1/12 of recipe. I do this on a lot of recipes and it only takes a few minutes.

        Reply

    • I had my first onoe from a fast food place years ago and I’ve made it many times since. The only thing different I do is: I TOAST* my pecans, add 1/4 – 1/2 C. chopped onions and I use Miracle Whip, instead of mayo. I also chop my celery into smaller pieces. Makes a GREAT and filling sandwich!

      *I toast pecans for every recipe I have. Incredible flavor!

      Reply

      • I agree that toasting the pecans adds more flavor. But for salads like this I tend to not toast them. It’s just a personal preference.

        Reply

  4. I love chicken salad, so I will have to try this. It looks soo good! I like the idea of a link up. I haven’t been able to be online a lot lately, but I’d like to participate if you keep doing it. I love the idea of sharing recipes, so I’ll have to be on the lookout for your other posts.

    Reply

  5. I totally agree with how good this is. I love this recipe on croissants in the summer. Delicious! Only if my husband liked it too! He thinks chicken and grapes just simply do not mix 😉

    Reply

  7. Hey girl! I love chicken salad w/ grapes. I usually use almonds in mine, but it’s the same idea! Oh, and flipsides too…delish! Every time I eat them, I wonder: how do they make these?? Hope you’re enjoying your week so far! Always lovely to stop by and visit here 🙂

    Reply

    • Very similar to mine, need maybe 1/2 cup FINELY chopped sweet onion and be sure celery is chopped FINELY. Season w salt n pepper. Also use white grapes, tasting to be sure they are sweet! ,salad needs fridge overnite+ to get best flavor. Not for putting on bread, lettuce leaf only. Lightly seasoned buttery garlic toast,served along side. And a piece of room temp baby swiss like Lorainne cheese or Munster cheese.

      Reply

  9. Yumm!! I am definitely going to try that one =) Thanks for sharing! I wish I was home with all my stuff and then I would totally be linking up with recipes every week, but my cooking is pretty limited right now. I love reading your recipes though!!

    Reply

  10. I love chicken salad, so I’ll have to try this. Thanks!

    I like sharing recipes or just reading what others post.

    Have a great Wednesday!

    Nancy

    Reply

  11. I make this chicken salad for my family and friends all of the time and they adore it….I even added a bit of curry to it several times and it gives it a whole new flavor..

    I love the links and I love what you share with us!!! Keep them coming!!!

    Wishing you a great day!!!

    Reply

  12. I am so gonna do this! I will just have to omit the pecans! Allergies! But I think it will taste just as good. Thanks for sharing!

    ~blessings

    Dorcas

    Reply

  17. This sounds soooooo delicious! I love the chicken salad from the Honeybaked Ham Cafe with the grapes in it and will definitely have to try this, too! Yum! Following from TTA. 🙂

    Reply

  18. Looks so good, I will have to try this one!

    I enjoy your posts on recipes, I may forget to look on the side for the link up, I’m forgetful. 🙂

    Reply

  20. Looks yummy! You’ve posted like a million times since I’ve been on vacation. Just got back, but I love the recipe hop and will def join in if you keep doing it 🙂 Got my Etsy order in too, so cute! The girls always steal my headbands. Thanks again!

    Reply

  23. I love a good chicken salad. I’ll be adding this to my list. I would like to make some now, but I’m at work.

    I think you should keep the recipe link up and keep posting the things you make. It may take a few weeks for several entries, until people get used to it (or remember to do it) but I think it will be worth it.
    I’ll keep participating. :o)

    Reply

  28. Ooh, I’m going to have to try this. I’ve be so addicted to chicken salad sandwiches since I’ve been pregnant. The recipe we’ve been using is very simple (but delicious), but this looks like something I’m going to have to try. Thanks for sharing!!

    Reply

  33. I sometimes substitute drained mandarin orange slices or small cubes of Fuji apples for grapes; have always loved chicken salad with just celery and pecans, too.

    Reply

  34. I just made this today and I love it! I am obsessed with dill 🙂 I also added a green apple,and some chia seeds. I also substituted half the mayo for fat free greek yogurt.

    Reply

  37. I have been making this salad for many years and vary it with cashews and red AND green grapes. Mostly because of more colour. Serving on lettuce leaves also seems to be a big hit.

    Reply

    • It is fine to eat as soon as you make it. There have been plenty of times we just started digging in right away. Refrigerating it just helps to chill it and blend the flavors together a little more.

      Reply

  39. DELICIOUS. My only change was in using tarragon instead of dill, just because that’s what I had on hand. I move in a circle of friends where we “take a dish” to gatherings often. This will definitely be in the top 4 or 5 “go to” items to bring. Thank you Jocelyn.

    Reply

  41. Live chicken salad finally got a recipe seems easy I do to own how to cook…yum can’t wait

    Reply

  42. A couple of bistros over the years have served this sandwich. It’s been called Martha’s Favorite and Turkey Delight. I like it served on a croissant roll. Very good and refreshing. The grapes add a little sweetness.

    Reply

    • The dill is very good with this chicken salad, and i must say you can eat it just after making it, although, much better cold. I have also used cranberry raisins and some finely diced red onion. It is a fantastic recipe that is very versatile, also can add crumbled bacon just before serving!!

      Reply

    • I have never made this particular one with canned chicken, but I’m sure it would be fine. We usually buy a rotisserie chicken from Sam’s and use that. I hope you enjoy the salad.

      Reply

  45. This looks amazing – I would like to make for someone who has a mayo phobia (everyone has a quirk, right?) and was thinking of subbing out the mayo in favor of greek yogurt…any thoughts?

    Reply

    • I have subbed out the sour cream for Greek yogurt before, but still had the mayo. I think it would be fine. What about using some Ranch dressing too?

      Reply

  47. I will use this recipe but will use only mayo as I do not like sour cream or yogurt. I think it will be ok as I have done this with other recipes. Going to the store later and will get the supplies to make it. I live alone, so I guess I
    will have a lot of left overs. But, you know, some food tastes better the next
    day.

    Reply

    • Yes, it is correct. When you use fresh herbs, you can always use more. I felt that way at first too, but tried it and found out it was surprisingly amazing!!

      Reply

      • Did you use fresh or dried dill??? Dried dill is very concentrated and you will only use a little. Fresh dill is very different in the fact that you use more.

        Reply

  49. I make this, only instead of dill, I add a bit of Poppyseed Dressing with a bit less mayo and sour cream. The result is awesome!

    Reply

  50. Being lactose intolerant with GERD issues, I am wondering if using a Lactose free Cottage Cheese rather than mayo or other such oily dressings would be acceptable. I would probably also include sunflower seed or sliced/toasted almonds for added crunch… I would also have to use either lettuce wraps, or some whole grain bun or flatbread with mine. I could see this with shredded carrots or dried apricots as well. To avoid unknown seasonings that may affect my GERD issues, I would probably roast my own bird, simple enough to do at home and probably less costly than purchasing pre cooked one… and use the carcass of course, to make soup or chicken & dumplings afterward. Just wondering if any else has any tips on these sort of recipes for those w/ GERD… I’ve dropped from a size 18 to an 8 over the past year as a result of this issue… added to stage iv breast cancer, so I am trying to keep up my strength!

    Reply

  51. If you make this , can you freeze these , if you want to save some for later? Has anyone tried to freeze these?

    Reply

    • I don’t recommend freezing this at all because of the sour cream and mayo. It would be better to just modify the recipe to only make what you can eat.

      Reply

  52. This looks yummy! I would probably roast the pecans just a smidgen and use a light olive oil based mayo and light sour cream! Fresh dill is my favorite and I five shelves of spices growing on a rack on my patio that prosper well in a southern climate! You have great ideas & recipes- thanks so much for sharing!

    Reply

  55. Does anyone have any recommendations to substitute for the sour cream that doesn’t have any dairy ingredients??

    Reply

  57. I made this for the first time. I left out the dill, but added a little lemon juice squeezed into it. I honestly think that instead of mayonnaise, you could use Miracle Whip. I added purple grapes, toasted Pecans, celery, used rotisserie chicken from my local market, Duke’s Mayonnaise (which I prefer to any other brand), black pepper, and a little salt. My daughter has taken it to work for her lunch for two days on whole wheat bread with the potato salad I made. She loves it, and so do I. Will be trying out different things in it. Love it!

    Reply

  58. Hello, I’d like to make this for occasions and gatherings. How do I double the amount of food? And what kind of bread do you recommend? Thank you very much.

    Reply

    • To double this recipe, just use 2 times the amount shown in the recipe. Or just make the recipe twice. As for the bread, I honestly think this chicken salad is amazing on just about anything. Depending on the occasion, maybe a crescent roll would be nice. For picnics, a heartier roll holds up well. I hope that helps. Feel free to ask any other questions.

      Reply

  60. i made this last week i use the 1cup of dill and all i tasted was dill i did not taste the chicken or the rest of the stuff in it .i think 1 cup of dill is too much so i am going to use less dill.but other then that its a good sumer dishes .

    Reply

    • Did you use fresh or dried dill? Dried dill is way more potent than fresh, so you only use a 1/3 of the amount. If it was fresh, did you pack it in the measuring cup? Other than those two things, it could just be a preference thing. Most people love it this way, but you many need to adjust the amount to your taste.

      Reply

      • I have the same problem. I used 1/3 the amount because I used dried drill, and it is still overwhelming. Any ideas for how to salvage it?

        Reply

        • I think dill is one of those flavors that some people are more sensitive to. There are a couple of options that you can do to salvage the recipe though. Dill actually loses it’s flavor the longer it sits, so it may taste better to you after refrigerating it overnight. The other options would be to add more of the other ingredients (chicken, grapes, pecans, mayo, sour cream) to tone down the dill flavor. Or the acid in vinegar can actually mask and neutralize the dill flavor, so you could stir in 1-2 Tablespoons of vinegar into the chicken salad now and see how it tastes to you. I hope one of those tips helps. Please keep me posted on what you do.

          Reply

  61. Hello, Can you leave out the pecans? My husband can’t eat nuts and is there anything else to use in there place?

    Reply

  62. I have made this before with a slight variation. If you like curry, add about 1 tablespoon spoon yellow curry powder to mayonnaise mixture and instead of red grapes, use green and make chicken curry wraps. so delicious.

    Reply

      • Made this last night, chilled, then had a sandwich for lunch. I’m 71 years old, male retired, and I like experimenting. I did cut the recipe in half, as It would take too long to eat. I will make it again, but thought I would add a little green onion tops.

        Reply

Trackbacks

  3. […] All I had to do was chop up the rest of the rotisserie chicken in the fridge while the orzo was boiling in the broth.  We love to get one or two rotisserie chickens from Sam’s Club and have them on hand all week long.  It’s perfect for adding to things like this Chicken Supreme Pasta Bake or this Grape Pecan Chicken Salad. […]

    Reply

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