Chicken Salad with Green Grapes & Pecans

I love this chicken salad. It's my version of Ina Garten's (The Barefoot Contessa) Chicken Salad Contessa. It is great for sandwiches, wraps, on crackers or a sliced baguette. I wish it photographed better, because this picture really doesn't do it justice!
3 medium sized boneless, skinless chicken breast
1 cup pecans
1 cup green grapes, cut in half
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 tbsp Extra Virgin Olive Oil
Salt & Pepper

Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan. Drizzle with about a tablespoon of extra virgin olive oil & season with salt & pepper. Roast for about 35-40, until completely cooked. Set aside until it is cool enough to handle.
Pour the nuts onto another sheet pan & roast for about 8 minutes in the oven with the chicken breasts. Be careful not to burn them. Set aside to cool. While the chicken is cooling, combine the mayonnaise, sour cream, salt, pepper, & some of the parsley. Save a little of the parsley for sprinkling on top when finished.
Cut the grapes in half.
When the chicken is cool enough to handle, chop into grape size pieces (about 1/2" cubes).
Add the chopped chicken, grapes & nuts to the mayonnaise mixture & stir to incorporate. Taste to check your seasonings, add more salt or pepper if needed. Sprinkle the remaining parsley on top. Serve immediately or refrigerate.


  1. now thats a tasty chicken salad! Ina's recipes are always on target, you have done a great job with it!
    Welcome to food buzz

  2. Thank you! That is so nice of you to say! I'm looking forward to seeing more of your recipes, your blog is awesome! :)