Description
A creamy, crunchy, sweet-and-savory chicken salad made famous by Ree Drummond. Tender shredded chicken, juicy red grapes, toasted pecans, and crisp celery are folded into a tangy, herb-flecked dressing. Serve it chilled on croissants, lettuce cups, or with crackers for a refreshing main course.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts (about 3 medium breasts)
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 bay leaf
- 1/2 cup mayonnaise
- 1/4 cup plain full-fat Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 tsp honey
- 2 stalks celery, finely diced (about 2/3 cup)
- 1/4 cup red onion, finely minced
- 1 1/2 cups red seedless grapes, halved lengthwise
- 1/2 cup pecan halves, toasted and roughly chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- Place the chicken breasts in a medium saucepan in a single layer. Add cold water just until the chicken is covered by 1 inch, then season the water with 1/2 teaspoon of the kosher salt, 1/4 teaspoon of the black pepper, and the bay leaf.
- Set the saucepan over medium heat and bring the water to a gentle simmer. You will see small bubbles breaking the surface but not a rolling boil. Reduce the heat to medium-low and poach the chicken for 10 to 12 minutes, until the thickest part of each breast registers 165°F / 74°C on an instant-read thermometer and the meat is opaque all the way through.
- Using tongs, transfer the poached chicken to a cutting board and let it rest for 10 minutes. Resting allows the juices to redistribute so the meat stays moist. Discard the poaching liquid and bay leaf.
- While the chicken rests, make the dressing. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until completely smooth and uniform in color.
- Fold the diced celery, minced red onion, halved grapes, toasted chopped pecans, dill, and parsley into the dressing. Stir until every piece is evenly coated.
- Once the chicken has rested, cut it into 1/2-inch cubes, or shred it with two forks for a more rustic texture. Add the chicken to the bowl with the dressing and mix-ins.
- Fold the chicken into the salad gently but thoroughly, making sure every piece of chicken is coated with the creamy dressing. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the dressing to soak lightly into the chicken. Serve chilled on buttered croissants, in lettuce cups, or over mixed greens.
Notes
Storage: Keep refrigerated in an airtight container for up to 3 days; stir before serving as the dressing may settle. Freezing: Not recommended, as mayonnaise-based dressings separate and the grapes and celery lose their texture when frozen and thawed. Make Ahead: The chicken can be poached and shredded up to 1 day in advance and kept covered in the refrigerator. Toast the pecans in a dry skillet over medium-low heat for 4 to 5 minutes, shaking the pan frequently, until fragrant and lightly golden; cool completely before adding to the salad. For meal prep, assemble the full salad and portion into individual airtight containers; serve within 3 days. To serve leftover salad cold, no reheating is needed. If you prefer a warm variation, gently heat it in a skillet over low heat for 2 to 3 minutes, but the produce will soften.
Nutrition
- Calories: 476
- Sugar: 10g
- Sodium: 620mg
- Unsaturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 102mg
Keywords: pioneer woman chicken salad, chicken salad with grapes and pecans, creamy chicken salad, grape pecan chicken salad, Ree Drummond chicken salad, American chicken salad, cold chicken salad, potluck chicken salad, croissant chicken salad, no-cook salad