Carolina Chicken Salad
A creamy Southern-style chicken salad with tender chicken, crunchy celery, sweet grapes, and toasted pecans. Perfect for sandwiches, wraps, crackers, or served over fresh greens.
Ingredients
4 cups cooked chicken, shredded or diced
1 cup red seedless grapes, halved
½ cup celery, finely diced
½ cup toasted pecans, chopped
¼ cup red onion, finely diced
½ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large bowl, combine the chicken, grapes, celery, pecans, red onion, and parsley.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic powder, onion powder, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
Cover and refrigerate for 30–60 minutes to allow the flavors to meld.
Taste and adjust the seasoning before serving.
Serving Suggestions
Serve on croissants, brioche buns, or toasted sandwich bread.
Spoon into lettuce cups for a low-carb option.
Enjoy with crackers or pita chips.
Serve over a bed of mixed greens.
Tips
Rotisserie chicken makes this recipe quick and flavorful.
Toast the pecans for extra crunch and nutty flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Chill Time: 30 minutes
Serves: 6–8
