If you’re looking for a delicious make-ahead recipe, you’ve got to try this Pecan Chicken Salad made with lemon zest, Greek yogurt, red grapes, celery, and green onion.

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

Apparently I’m the only person on the internet who uses Greek yogurt in chicken salad and I will not apologize for that. It’s healthier and it really lets the lemon shine for a bright, cheerful flavor profile. I used Italian parsley from my garden but thyme or tarragon are both fabulous in chicken salad.

Note: photographed here is a double batch! This recipe easily doubles to feed a crowd.

Chicken salad is a great make-ahead party recipe. I got a ridiculous amount of compliments on this chicken salad at my Hamilton party! I served this in a pottery bowl that kept it chilled all night long with rolls nearby in case anyone wanted to make a little sandwich.

Pecan Chicken Salad

Serves 4
2 pounds chicken breast, cooked and shredded
1 cup plain Greek yogurt
1 small small lemon (zest and juice)
1 tsp Dijon mustard
1 Tbsp fresh Italian parsley, chopped or thyme
1 tsp salt
1/2 tsp freshly ground black pepper
1 cups red grapes, washed, dried, and chopped
1/2 cup finely diced celery (2 stalks)
1/2 cup pecans, chopped
2 Tbsp green onion, sliced

1. Whisk together Greek yogurt, zest from one lemon, juice from one lemon, Dijon mustard, sea salt, black pepper, and fresh parsley in a large bowl.
2. Add shredded chicken breast to sauce along with grapes, celery, pecans, and green onions. Stir until combined and chill until ready to serve.