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Chicken Pecan Salad

This chicken salad is filled with toasted pecan, sweet grapes and crunchy celery.
Course lunch
Cuisine American
Keyword chicken salad
Servings 6
Author dez the bakist


  • 3 cups cooked chicken, chopped
  • 1/2 cup mayo
  • 1 tsp black pepper
  • 1/2 tsp salt (add more to taste)
  • 2 celery stalks, chopped
  • 1 cup pecans, toasted and chopped
  • 1 cup red grapes, cut in half
  • 1/4 cup fresh parsley, chopped


  • This salad is pretty basic. I like to start with mixing the mayo, pepper and salt with the chicken to get that coated and make sure I don't need anymore.
  • After that, I add the celery, pecans and parsley and stir till combined. Test your seasoning at this time and add more salt or pepper as needed.
  • Finish with adding grapes last and give a couple stirs to distribute them through the salad.
  • Now you can eat it as is, top a green salad with some or make a wrap or sandwich.
  • Store in refrigerator in a sealed jar or container.


This salad will last for about 5 days in the refrigerator