The Best Chicken Salad Recipe

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1 lb cooked chicken breast meat, 4 cups diced* 2 cups seedless red grapes, halved 1 cup celery, cut in halve lengthwise then sliced, (from 2-3 sticks celery) 1/2 cup red onion, finely chopped (1/2 medium red onion) 1 cup pecans, toasted and coarsely chopped Chicken Salad Dressing: 1/2 cup mayo 1/2 cup sour cream, or plain Greek yogurt 2 Tbsp lemon juice 2 Tbsp dill, finely chopped 1/2 tsp salt, or to taste 1/2 tsp black pepper

Ingredients

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Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.

INSTRUCTIONS

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In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion and cooled pecans.

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In a small bowl, add all of the dressing ingredients and stir to combine.

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Add all of the dressing to the salad, or add it to taste and stir until salad is evenly coated with dressing. Cover and refrigerate until ready to serve.

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Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.

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