Go Back

Chicken Salad Recipe with Candied Pecans

Chicken salad with candied pecans mixes shredded chicken, crisp celery, and sweet grapes into a creamy Dijon-lemon dressing, then chills for a thick, spoonable texture. The caramelized pecans add a crunchy sweet bite, and serving in avocado halves keeps it restaurant-style and low-carb.
Print Recipe Pin Recipe
Prep Time 15 minutes
chill 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Shredded cooked chicken breast
  • 3 cup cooked chicken breast, shredded
Creamy dressing
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 Salt and pepper Season to taste.
Crunch and sweetness
  • 0.5 cup celery, diced
  • 0.25 cup red onion, diced
  • 0.5 cup red grapes, halved
  • 0.25 cup candied pecans
Garnish
  • 1 Fresh dill to garnish

Method
 

Mix the dressing
  1. In a mixing bowl, combine mayonnaise, Dijon mustard, and lemon juice, then season well with salt and pepper until smooth and cohesive. Scrape the sides so the mustard and lemon are fully incorporated.
Toss the salad
  1. Add shredded chicken breast, diced celery, red onion, halved grapes, and candied pecans, then toss until every piece is coated. Fold gently so the grapes stay intact and the pecans keep their crunch.
Chill
  1. Cover and chill the chicken salad for at least 30 minutes, which helps it thicken slightly and improves flavor. Keep it refrigerated until ready to serve.
Serve
  1. Serve chilled chicken salad on croissants, in lettuce cups, or as a dip with crackers. Garnish with fresh dill right before serving.

Notes

Pro tip: use candied pecans for sweet, crunchy texture instead of plain pecans, and fold them in right before serving if you want extra snap. Store in an airtight container in the fridge up to 3-4 days; do not freeze (the grapes and mayo texture break down). For a low-carb swap, serve in hollowed-out avocado halves instead of croissants or crackers.