Grape Pecan Chicken Salad


  • 6 cups cooked chicken, shredded
  • 1 1/2 cups finely chopped pecans
  • 2-3 stalks of celery, chopped fine
  • 4 cup halved red seedless grapes
  • 1 cup finely diced fresh dill (loosely packed)
  • 1 cup sour cream* (see note below)
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Stir together the chicken, celery, grapes, and pecans.
  2. Whisk together the sour cream, mayonnaise, dill, salt, and pepper. Pour into the chicken mixture and stir until completely covered.
  3. Refrigerate at least 2 hours for the flavors to develop. Serve with bread or pretzel crackers.

*Recipe slightly adapted from
**To make this lower in calories, substitute Greek yogurt for the sour cream.

This article and recipe adapted from this site

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