Texas pecans make just about anything great. And when you toast them, it’s amazing. This chicken salad has the requisite celery and onions, but then you add green grapes, toasted pecans and a sprinkle of dill – Yum is the word!
I especially like the combination of sour cream and mayonnaise with lemon for the dressing. Quick to prepare (hint: it’s a great meal to prepare with a friend and ask them to slice the grapes and chop the toasted pecans), and a salad that will make you look forward to lunchtime.
What does chicken salad and a book about Texas have in common? They make a great welcome gift to a new Texan!
My dear childhood friend, Marsha and her husband (a Californian originally) moved to the Texas hill country from 25 years in Durango, CO. This chicken salad is easy to pull out for lunches while unpacking and the book is good basics in “Texan” for her husband.
Best Ever Chicken Salad
- 1 - 1¼ lbs chicken breast meat (4 - 4 1/2 cups) diced
- 2 cups seedless red or green grapes, halved
- 1 cup celery, cut in half lengthwise then sliced
- ½ cup 1015 onion or red onion
- 1 cup pecans toasted and coarsely chopped
- ½ cup mayo
- ½ cup sour cream
- 2 tbsp lemon juice
- 2 tsp dried dill (if using fresh: 2 tbsp)
- ½ tsp salt
- ½ tsp black pepper
- Place the pecans in a dry skillet over medium/low heat and toast for 3-5 minutes - stirring frequently until golden brown. Transfer to a cutting board and coarsely chop.
- In a lage mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion and cooled pecans.
- In a small bowl, add all o the dressing ingredients and stir to combine.
- Add all of the dressing to the salad, and stir until salad is evenly coated with dressing. Refrigerate.