Print

Chicken Salad Chick Fancy Nancy Chicken Salad

Chicken Salad Chick Fancy Nancy Chicken Salad
Print Recipe

A creamy, sweet-and-savory chicken salad loaded with tender shredded chicken, juicy red grapes, and toasted pecans. This copycat of Chicken Salad Chick’s signature Fancy Nancy is perfect for sandwiches, lettuce wraps, or simply scooped with crackers.

Ingredients

Scale
  • 1 lb cooked chicken breast (about 3 cups shredded)
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1 cup red grapes, halved
  • 1/2 cup pecans, chopped

Instructions

  1. Preheat oven to 350°F (177°C). Spread the chopped pecans in a single layer on a rimmed baking sheet. Toast for 5–7 minutes, stirring once, until fragrant and lightly browned. Remove from oven and let cool completely to keep them crunchy in the salad.
  2. If starting with raw chicken, poach or bake until the internal temperature reaches 165°F (74°C). For poaching: place chicken breasts in a saucepan, cover with cold water, add 1 tsp salt, bring to a gentle simmer over medium heat, then cover and cook for 12–15 minutes until fully cooked. Let rest 5 minutes, then shred using two forks or your hands. Alternatively, use leftover or rotisserie chicken, removing skin and bones.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, kosher salt, and black pepper until smooth and fully incorporated. Taste and adjust salt or pepper as needed.
  4. Add the shredded chicken, finely diced celery, halved red grapes, and cooled toasted pecans to the bowl with the dressing. Using a rubber spatula, fold gently until all ingredients are evenly coated. Be careful not to overmix, which can break up the chicken and crush the grapes.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling allows the flavors to meld and the dressing to thicken, resulting in a firmer, more cohesive salad.
  6. Before serving, stir the salad gently to redistribute any accumulated liquid. Serve on croissants, toasted bread, lettuce cups, or alongside crackers. Garnish with additional pecan halves or grape slices for a prettier presentation.
  7. For the best texture, avoid using overly ripe or moist grapes, and ensure the pecans are completely cool before mixing to keep them from softening. The salad can be made a day ahead and tastes even better after resting.
  8. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise-based dressing will separate upon thawing and the texture will suffer.

Notes

Store in the refrigerator for up to 3 days in an airtight container. Do not freeze. For best results, toast pecans just before making the salad and cool thoroughly. To make ahead, combine all ingredients except the pecans; add pecans just before serving to maintain their crunch. Serve cold or at room temperature.

Nutrition

Keywords: Fancy Nancy Chicken Salad, chicken salad recipe, copycat Chicken Salad Chick, creamy chicken salad, pecan grape chicken salad, Southern chicken salad, no-cook recipe, easy lunch, make-ahead salad, shredded chicken salad, weeknight dinner, salad with grapes and pecans

Find it online: https://copycatkitchenco.com/chicken-salad-chick-fancy-nancy-chicken-salad/