This homemade chicken salad with grapes and pecans is one of those recipes I find myself coming back to again and again. It’s fresh, creamy, and full of texture — with tender rotisserie chicken, crisp celery, sweet juicy grapes, and toasted pecans that add the perfect crunch.

I’ve tried a lot of chicken salad recipes over the years, and this one easily takes the top spot. It combines everything I love most about a good chicken salad: just the right balance of savory and sweet, simple ingredients, and a bright lemon-dill dressing that pulls it all together. Whether you’re making lunch for the week, feeding a crowd, or putting together something quick and nourishing, this is a recipe you’ll want to keep on repeat.

How to Serve Homemade Chicken Salad with Grapes and Pecans

This chicken salad can be served as a side or as a main course:

  • Croissant Sandwiches – This is my favorite way to enjoy this chicken salad. Cut the croissants in half then fill it with the chicken salad.
  • Over Mixed Greens – Place your favorite greens, such as arugula or mixed salad greens, into a bowl. Top with chicken salad and additional veggies if desired.
  • Lettuce Wraps – Serving in lettuce cups is a great low-carb option for lunch. I love to wrap in butter lettuce or romaine lettuce.
  • Crackers – Pair with crunchy crackers for an easy snack or light lunch.
  • Pita Bread – Stuff a pita bread with the chicken salad. It is easy and delicious!
homemade chicken salad with grapes and pecans

Why You’ll Love This Recipe

  • Uses simple, from-scratch ingredients
  • Perfect for quick lunches or meal prep
  • Easy to customize with what you have on hand
  • A balance of savory, sweet, and crunchy textures

Prep Time

20 minutes

Cook Time

5 minutes

Serves

6-8

Ingredients

  • 4 c. shredded rotisserie chicken
  • 2 c. seedless red or green grapes, halved
  • 1 1/2 c. celery (about 3 sticks), cut in half lengthwise then thinly sliced
  • 1/2 c. finely chopped red onion
  • 1 1/2 c. pecans, toasted and coarsely chopped
  • 1/2 c. sour cream (DF option in notes)
  • 1/2 c. mayonnaise
  • 3 tbsp. freshly squeezed lemon juice
  • 2 tbsp. fresh dill, chopped (or 1 tbsp. dried)
  • 1/2 tsp. pink Himalayan sea salt
  • 1/2 tsp. freshly cracked black pepper

Steps

1

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

2

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

3

Add the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Stir gently until everything is evenly coated.

4

Enjoy right away or refrigerate for up to 3-4 days.

Recipe Notes & Variations

  • Dairy-Free Option:
    Substitute sour cream with CocoJune Coconut Yogurt, a dairy-free sour cream, or additional mayonnaise.
  • Nut Substitutions:
    Walnuts or sliced almonds work well if you don’t have pecans, or omit altogether if preferred.
  • Onion Options:
    Substitute red onion with chives or scallions for a milder flavor.
  • Extra Crunch:
    Add diced apple or additional celery for more texture.
  • Herb Swap:
    Parsley can be used in place of dill.

Storage & Make-Ahead Tips

  • Store chicken salad in an airtight container in the refrigerator for up to 3–4 days
  • Stir gently before serving if chilled
  • Best enjoyed cold or slightly chilled

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