Chicken Salad Recipe – Grape And Pecan Chicken Salad – How To Make Chicken Salad

Prep: 10 mins – Total: 10 mins


  • 3 large poached chicken breasts cold
  • 1 cup red grapes halved
  • 3/4 cup pecans roughly chopped
  • 2 stalks celery diced
  • 3 green onions sliced
  • 1 tablespoon fresh tarragon chopped (optional)
  • 1 tablespoon fresh parsley chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. Dice the chicken into 1 inch cubes.
  2. Toss together the chicken, grapes, pecans, celery, green onions, tarragon, and parsley in a large bowl.
  3. In a small bow, whisk together the mayonnaise, Dijon, olive oil, lemon juice, salt, and pepper until fully combined and smooth.
  4. Add the mayo mixture to the rest of the ingredients and gently mix until everything is evenly coated.
  5. The chicken salad can be served immediately but is best if it’s left to sit in the fridge overnight so that the flavors have time to fully meld.
  6. Store in an airtight container in the fridge for up to 5 days.

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Veggie Pecan Mini Frittatas Recipe

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total: 30 minutes


  • 1/2 cup roughly chopped pecans
  • 1/3 cup thinly sliced green onions
  • 1/3 cup diced jarred roasted red peppers
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup shredded Parmesan cheese (or shredded cheese of any type)
  • Butter, for greasing


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease a 12-cup muffin tin generously with butter.
  3. Roughly chop the pecans. Thinly slice the green onions. Dice the roasted red peppers.
  4. In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups.
  5. Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).

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