Creamy Chicken Salad with Grapes and Pecans

Name: Creamy Chicken Salad with Grapes and Pecans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; 4 cups (960 ml) low-sodium chicken broth; 2 stalks (100 g) celery stalks, diced small (¼ inch); 1 cup (150 g) red or green grapes, halved; ¾ cup (85 g) pecans, toasted, coarsely chopped; ¾ cup (180 ml) mayonnaise; 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (3 g) fresh tarragon, finely minced; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A luscious, crowd-pleasing chicken salad combining tender poached chicken with crisp celery, sweet grapes, and toasted pecans bound together with a light mayo-based dressing. Fresh lemon juice and a hint of tarragon keep it bright and sophisticated. Serve chilled on greens, crackers, or between bread slices.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 4 cups salad)

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Steps

Before you start

If poaching chicken, have a pot with broth ready
Cut all vegetables before you start mixing
Toast pecans if making ahead, so they stay crisp

1
Poach the chickenOven 165°F / 75°C
- Place chicken breasts in a 3-quart saucepan and cover with chicken broth.
- Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 12–15 minutes, until the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer.
- Do not let the broth boil hard or the chicken will be tough.
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Ready when: Thickest part registers 165°F (74°C)
Tip: Keep the heat gentle—boiling hard will make the chicken dry and stringy.
2
Cool and shred the chicken
- Transfer cooked chicken to a cutting board and let it cool for about 5 minutes until easy to handle.
- Once cooled, shred it into bite-sized pieces using two forks or your fingers.
- Discard any bones or tough bits.
- You should have about 3 cups of shredded chicken.
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Ready when: Chicken shreds easily and is cool enough to touch
Tip: Shredding while the chicken is still slightly warm makes it easier to pull apart into consistent pieces.
3
Toast the pecans
- While the chicken cools, spread pecans in a dry skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and lightly browned.
- Transfer to a plate to cool, then coarsely chop them.
- Set aside.
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Ready when: Pecans are fragrant and light golden brown
Tip: Watch closely—pecans burn fast. Stop cooking as soon as they smell toasted.
4
Prepare the dressing
- In a small mixing bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and minced tarragon.
- Season with salt and pepper to taste.
- The dressing should be smooth and well combined.
- Taste and adjust seasoning.
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Ready when: Dressing is smooth and evenly combined
Tip: Don't skip the Dijon mustard—it adds depth and prevents the salad from tasting flat.
5
Combine all ingredients
- In a large mixing bowl, combine the shredded chicken, diced celery, halved grapes, and chopped pecans.
- Pour the dressing over the top and fold gently with a spatula or wooden spoon until everything is evenly coated.
- Be careful not to crush the grapes or break up the pecans too much.
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Ready when: All ingredients are evenly coated with creamy dressing
Tip: Fold gently to keep the salad from becoming mushy and the grapes from releasing juice.
6
Chill and serve
- Cover and refrigerate the salad for at least 1 hour before serving.
- This allows the flavors to meld and the salad to firm up.
- Serve chilled on a bed of greens, with crackers, or as a sandwich filling.
- Stir gently before serving to redistribute the dressing.
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Ready when: Salad is cold and flavors are well developed
Tip: Make this a few hours or even a day ahead—it actually tastes better as it sits.

Good to know

Tips

Don't skip the gentle simmer—poaching on high heat toughens chicken. Aim for tiny bubbles breaking the surface.
Taste your dressing before mixing it into the salad. It's the easiest point to adjust seasoning without over-salting the whole batch.
If you have leftover poached chicken, shred and freeze it for quick salads, soups, or casseroles.
For a lighter version, replace half the mayo with Greek yogurt or sour cream. The salad will be tangier and less rich.

Make ahead

Make this salad up to 2 days ahead and store it covered in the refrigerator. The flavors deepen and meld over time. If making ahead, hold off on toasting the pecans until just a few hours before serving so they stay crisp and don't become soggy from the dressing.

Storage & reheating

Room temperature: Not recommended—keep chilled. Refrigerator: Covered, up to 3 days. The salad will gradually become softer as the celery and grapes release moisture. Freezer: Not recommended, as mayo-based salads separate when thawed. To reheat: This is a cold salad; serve directly from the refrigerator. If it seems dry after a day or two, stir in a tablespoon of mayonnaise or fresh lemon juice.

Substitutions

fresh tarragon → fresh dill or chives (use the same amount). Dill adds an herbaceous tang; chives are milder. Either works beautifully.
pecans → walnuts, almonds, or sliced cashews. Walnuts and almonds give an earthier crunch; cashews add richness. Toast the same way.
red or green grapes → diced apple, dried cranberries, or diced pear. Apple and pear add crisp sweetness; dried cranberries give a tart chew. Use 1 cup diced or whole.
Dijon mustard → whole-grain mustard or 1 teaspoon dry mustard powder mixed with water. Whole-grain mustard adds texture; dry mustard is sharper. Both work well.