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Bowl of creamy Southern chicken salad with grapes, celery, and pecans on a wooden table.

Southern Chicken Salad with Rich Crunchy Texture

This Southern chicken salad is loaded with crunchy pecans, celery, and grapes, all bound together with a creamy dressing. Perfect for sandwiches, lettuce wraps, or a simple lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked chicken shredded or diced (about 1 lb)
  • 1/2 cup mayonnaise preferably Duke's or Hellmann's
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper optional
  • 2 celery stalks finely diced (about 1 cup)
  • 1 cup red grapes halved
  • 3/4 cup pecan halves toasted and roughly chopped

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  2. In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and cayenne (if using).
  3. Add the shredded chicken, diced celery, halved grapes, and toasted pecans to the bowl.
  4. Stir gently until all ingredients are evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve chilled or at room temperature on bread, croissants, lettuce wraps, or as a dip with crackers.