Chicken salad has always been a staple in our family, and this Pecan Chicken Salad holds a special place in my heart. I still remember the first time I made this dish for a big family reunion—everyone kept coming back for seconds (and some even asked for the recipe on the spot!). The combination of juicy chicken, crisp apples, and sweet grapes, all tossed with crunchy pecans, makes it irresistibly fresh. It’s one of those recipes you can whip up for a backyard picnic or a quick lunch, and it never disappoints.
What I love most about this pecan chicken salad is how easy it is to pull together. Whether you use canned chicken or cook your own, the prep is minimal, and there’s no cooking involved if you go the shortcut route. That means less time in the kitchen and more time with family, which is always a win in my book. The apples add that perfect crunch and tartness, the grapes bring a lovely sweetness, and the pecans give a satisfying nutty bite. It’s all bound together with a creamy, tangy sauce that’s just the right balance of sweet and savory.
This recipe is also fantastic for feeding a crowd. With 25 servings, it’s my go-to for church potlucks, school events, and big family gatherings. And it’s so versatile! You can serve it by itself, pile it onto wheatberry bread for a hearty sandwich, or even scoop it onto a bed of greens if you’re feeling a bit lighter. The leftovers keep well in the fridge, making it a great option for meal-prep lunches throughout the week.
To be honest, what makes this chicken salad extra special is the memories tied to it. It reminds me of summer lunches with my kids around the kitchen table, everyone laughing and chatting while we put together quick sandwiches. It’s not just a recipe—it’s a little piece of our family story, and I hope it’ll become a part of yours too. Give it a try at your next gathering—you’ll see why it’s always a hit!
How to Make Pecan Chicken Salad
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Ingredients
- 1 can cooked chicken breast (50 oz) or 3 lbs cooked and shredded chicken breasts
- 4 large gala apples, cored and diced
- 3 tablespoons real lemon juice
- 2 cups black or red seedless grapes, halved
- 3 stalks celery, diced
- 1 bunch spring onions, finely chopped
- 2 bags chopped pecans (optional, 2 oz each)
- For the Sauce:
- 3 cups Miracle Whip
- 3 tablespoons dill weed
- 2 tablespoons milk
- 1/4 cup sugar
- 1 1/2 tablespoons real lemon juice
- Salt and pepper to taste
Directions
- If you’re starting with canned chicken, simply open and drain it. Prefer home-cooked? Boil 3 lbs of chicken breasts, let them cool, and shred them into bite-sized pieces.
- Rinse your grapes well, pat them dry, and slice them in half (or quarters if you prefer smaller bits).
- Wash, core, and dice the gala apples into chunks. Toss them with a tablespoon of lemon juice to keep them from turning brown.
- Finely chop the spring onions. If you can’t find spring onions, yellow or white onions work just as well for a different flavor profile.
- Clean and dice the celery stalks into tiny pieces. Once all your fruit and veggies are ready, add them to a large mixing bowl and gently mix them with another tablespoon of lemon juice.
- In a separate bowl, whisk together the Miracle Whip, dill weed, milk, lemon juice, sugar, and a big pinch of salt and pepper. Mix until smooth and creamy.
- Combine the shredded chicken with the fruit and veggie mixture. Pour the creamy sauce over everything and toss gently to coat all the ingredients evenly.
- If you love the crunch, fold in the chopped pecans last. Stir until everything is nicely combined.
- Cover the bowl and chill your chicken salad for at least 2–3 hours (overnight is even better for fuller flavor). Give it a quick stir before serving.
Ingredient Tweaks for Your Pantry
If you’re missing gala apples, try using Granny Smiths for extra tartness or honeycrisps for a sweeter bite. No Miracle Whip? Regular mayonnaise with a splash of vinegar and sugar works well. Replace pecans with walnuts or sunflower seeds for a nut-free option. Red or black grapes are both great here, and if you can’t find spring onions, chives or regular onions will do the trick. Don’t be afraid to make this salad your own using what you have on hand!
Best Ways to Store Leftover Pecan Chicken Salad
Store any leftover pecan chicken salad in an airtight container in the refrigerator. For the best texture and flavor, enjoy within 3 to 4 days. The salad can become watery as it sits, so give it a quick stir before serving. If you notice liquid pooling at the bottom, it’s time to toss it. For longer storage, keep the dressing and salad separate until ready to serve.
Perfect Pairings for Pecan Chicken Salad
This salad is delicious on its own, but it really shines as a sandwich filling, especially with wheatberry or whole-grain bread. For a lighter meal, serve it scooped over a bed of crisp lettuce or mixed greens. It also goes well with potato chips, crackers, or a side of potato salad. Pair with iced tea or lemonade for a refreshing lunch.
Pro Tips for the Perfect Pecan Chicken Salad
For the best flavor, let the salad chill for several hours before serving—overnight is ideal. Toasting the pecans briefly in a skillet adds extra crunch and flavor. If you want a lighter dressing, try mixing Greek yogurt with the Miracle Whip. Cut all your fruits and veggies into similar-sized pieces for the best texture in every bite. Taste and adjust seasonings as needed before serving.
How to Make Pecan Chicken Salad Fit Any Time of Year
In summer, swap the apples for fresh peaches or mangoes for a tropical twist. In the fall, use pears or dried cranberries for a seasonal flavor boost. Spring onions can be replaced with chives or ramps in the spring. During winter, add some diced roasted sweet potatoes for a heartier version. Adapt the fruits and nuts based on what’s fresh and available to keep this salad feeling new year-round.
FAQs:
Can I make pecan chicken salad ahead of time?
Yes! In fact, this salad tastes even better if it sits for a few hours or overnight in the refrigerator. Allowing the flavors to meld makes every bite more delicious. Just be sure to give it a good stir before serving, and store it in an airtight container for best results.
Is it possible to freeze pecan chicken salad?
It’s not recommended to freeze pecan chicken salad. The creamy dressing and fresh fruits (especially the apples and grapes) don’t hold up well in the freezer and can become mushy or watery when thawed. For best quality, enjoy it fresh within a few days of making it.
What can I use instead of Miracle Whip?
If you’re not a fan of Miracle Whip or don’t have any on hand, regular mayonnaise is an excellent substitute. For a little tang, add a splash of vinegar or lemon juice and a pinch of sugar. You could also try a mix of mayo and plain Greek yogurt for a lighter version.
How can I make this chicken salad nut-free?
To make this recipe nut-free, simply leave out the pecans or replace them with roasted sunflower seeds for crunch. You’ll still get all the delicious flavors and textures, without worrying about nut allergies. Always check ingredient labels if you’re preparing the dish for someone with food allergies.
What’s the best way to shred chicken for this recipe?
If you’re using cooked chicken breasts, let them cool slightly and then use two forks to pull the meat into shreds. For an even easier method, use a stand mixer with a paddle attachment—just add the cooked chicken and mix on low until shredded. This makes quick work of large batches, especially for meal prep.
Can I add other ingredients to customize this salad?
Absolutely! This pecan chicken salad is a great base for add-ins. Try tossing in diced dried cranberries, chopped bell peppers, or even a handful of shredded carrots for extra color and nutrition. You can also adjust the herbs or spices in the dressing to suit your taste.
Pecan Chicken Salad
Ingredients
- 1 can (50 oz) or 3 lbs cooked chicken breast shredded
- 4 large gala apples cored and diced
- 3 tablespoons real lemon juice
- 2 cups black or red seedless grapes halved
- 3 stalks celery diced
- 1 bunch spring onions finely chopped
- 2 bags (2 oz each) chopped pecans optional
For the Sauce:
- 3 cups Miracle Whip
- 3 tablespoons dill weed
- 2 tablespoons milk
- 1/4 cup sugar
- 1 1/2 tablespoons real lemon juice
- to taste salt
- to taste pepper
Instructions
- If using canned chicken, retrieve it from the pantry. For fresh chicken, boil the 3 lbs of chicken breasts until cooked through, then shred them.
- Wash and dry the grapes before cutting them into quarters to make them bite-sized.
- Rinse the apples, removing the core, and chop them into sizable chunks.
- Trim and finely chop the spring onions. If spring onions are unavailable, regular yellow or white onions can be used.
- Prepare the celery by washing, trimming, and dicing it into small sections. After all ingredients are diced, drizzle lemon juice over them in a large bowl to keep the apples and grapes from browning.
Mixing the Salad:
- In a separate bowl, combine Miracle Whip, milk, lemon juice, dill weed, sugar, salt, and pepper. Set this dressing aside.
- In the large mixing bowl with all the diced ingredients, add the spring onions, celery, grapes, and apples. Toss them together, then add the shredded chicken.
- Drizzle the prepared sauce over the mixed salad and stir to combine everything well. Adjust the seasoning with more salt and pepper if preferred.
- If using pecans, mix them in at this stage. Cover the salad and place it in the refrigerator. Allow it to chill for a minimum of 2-3 hours for the best flavor, or overnight if possible.
