Go Back
+ servings
Chicken Salad with Grapes

Chicken Salad with Grapes and Pecans

Print Recipe
An elegant spin on chicken salad. Cooked chicken is tossed with grapes, toasted pecans and celery in a homemade honey poppyseed dressing.
Course Salads
Cuisine American
Keyword chicken, grapes, pecans, poppyseed, salad
Prep Time 30 mins
Total Time 30 mins
Servings 8 people
Calories 388
Author Laurie McNamara



  • 1 cup mayonnaise
  • 4 teaspoons apple cider vinegar
  • 6 teaspoons honey
  • 1 teaspoon poppy seeds
  • kosher salt to taste

  • freshly ground black pepper to taste


  • 4 cups shredded roasted cooked chicken leftover roasted or rotisserie
  • 2 ounces pecans lightly toasted then coarsely chopped
  • 1 cup small red grapes halved if large
  • 2 ribs celery stalks (short) chopped small


  • Measure and mix dressing ingredients, taste and adjust seasoning if needed. Set aside.
  • Combine salad ingredients, then pour the dressing over top. Toss and refrigerate for at least an hour before serving.
  • Serve this salad on a buttery croissant or on a bed of romaine lettuce leaves!


To toast pecans: place them in a dry pan over medium heat, tossing occasionally until fragrant.


Serving: 1g | Calories: 388kcal | Carbohydrates: 9g | Protein: 19g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 231mg | Potassium: 239mg | Fiber: 1g | Sugar: 8g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg