Chicken salad with grapes and pecans is pretty much the perfect make-ahead lunch recipe.
It’s also always a hit when we tote it along to gatherings.
Meal prep for the win!
Credit: Will Dickey
Or mix up a big batch the day before your next party,picnic, or potluck.
No matter when or where you serve it, this20-minute mealis a winner.
Learn how to make chicken salad with grapes and pecans.
Credit:Will Dickey, Food Stylist: Ruth Blackburn
It’s a great staple recipe for a classic Southern lunch.
Giving it time to sit is encouraged but optional.
Here’s a brief highlight of the recipe steps; the full recipe is further below.
Credit:Will Dickey, Food Stylist: Ruth Blackburn
Feel free to double or triple as desired to feed a large group.
Well, a limited time.
Store it in an airtight container in the refrigerator for 3 to 5 days.
Credit:Will Dickey, Food Stylist: Ruth Blackburn
Ingredients
1/2cup light or regular mayonnaise
1/2cup light or regular sour cream
1Tbsp.
fresh lemon juice
1tsp.
Add chopped chicken and grapes, tossing gently to coat.
Credit:Will Dickey, Food Stylist: Ruth Blackburn
Chill chicken salad:
Cover and chill at least 1 hour.
Stir in pecans just before serving.
Food and Drug Administration (FDA)recommends.
Credit:Will Dickey, Food Stylist: Ruth Blackburn
That could make your chicken salad watery.
Instead, thaw and drain the grapes, and add them to chicken salad just before serving.
Recipe Note
This recipe first appeared in our August 2006 magazine.
