Use cooked and cooled chicken breast or thighs. Shred the chicken into bite-sized pieces or dice it into small cubes. Place it in a large mixing bowl.

For extra flavor, you can use leftover roasted chicken or rotisserie chicken.

2. Prepare the Add-Ins

Wash and dry the grapes thoroughly, then cut them in half. Add the grapes, dried cranberries, chopped pecans, celery, red onion, and parsley to the bowl with the chicken.

Toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Let them cool before adding them to the salad for extra crunch and flavor.

3. Make the Dressing

In a separate bowl, whisk together mayonnaise, Greek yogurt, honey, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.

The Greek yogurt adds freshness and tanginess, while honey balances the savory ingredients with a subtle sweetness.

4. Combine

Pour the dressing over the chicken mixture. Gently fold everything together until the chicken, grapes, cranberries, and pecans are evenly coated.

Taste and adjust the seasoning. Add more lemon juice for brightness or a little honey if you prefer a sweeter salad.

5. Chill and Serve

Cover the bowl and refrigerate for 30 minutes before serving. This allows the flavors to blend beautifully.

Serve the chicken salad over crisp lettuce, spoon it into croissants or sandwiches, or enjoy it with crackers. It also makes a delicious filling for wraps.

Tips

For the best texture, add the toasted pecans just before serving if you’re preparing the salad several hours ahead. You can substitute walnuts for pecans or use dried cherries instead of cranberries.

For a lighter version, replace more of the mayonnaise with Greek yogurt. Add diced apples or sliced almonds for additional crunch.