Description

Creamy, crunchy, sweet, and savory—this is the kind of Southern chicken salad that disappears fast. Tender chicken, juicy grapes, toasted pecans, dried cranberries and a hint of sweetness come together in the most irresistible way. It’s perfect for croissants, crackers, or straight from the bowl if nobody’s looking. Around here, this isn’t just lunch… it’s a little taste of tradition.

Ingredients

4 cups (fully packed) cooked chopped chicken breast (about 2 medium sized chicken breast, but still measure 4 cups) Be sure to see my tip for cooking the chicken.
It 1 ½ cups mayonnaise (more if needed) Dukes or Hellman’s work the best in this recipe
4 boiled eggs, chopped
1 large celery stalk, finely chopped or (about ½ cup)
1/2 cup sweet pickle salad cubes
1 1/2 cups grapes, halved
2/3 cup dried cranberries
2/3 cup pecans, lightly toasted and chopped
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste

Instructions

Cook the chicken (see tip below), let cool completely, then chop or shred into bite-size pieces.
Add the chicken, eggs, celery, and pickles to a large mixing bowl.
Stir in the mayonnaise until creamy and well combined.
Gently fold in the grapes, cranberries, and pecans.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 1 hour to let the flavors blend.
Serve on croissants, sandwich bread, crackers, or lettuce leaves.

Chicken Cooking Tip:

For the best flavor, bake 2 medium chicken breasts with the skin on in a baking dish. Season with salt and pepper, place 1 tablespoon butter under the skin of each breast, and add 1½ cups water to the dish. Cover tightly with foil and bake at 350°F for about 1 hour and 15 minutes, or until fork-tender or the internal temperature reaches 165°F. Cool completely before using.

Notes

Storage Tips

Store covered in the refrigerator for up to 4 days. Stir before serving and freshen with a spoonful of mayonnaise if needed.

Nutrition

Serving Size: 2/3 cup
Calories: 450
Sugar: 18 g
Sodium: 500 mg
Fat: 30 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 23 g
Cholesterol: 150 mg