Our Best Sheet Pan Recipes 57 Photos. Specialties: Chicken Salad Chick serves Southern-style chicken salad in 12 flavors made by hand daily. Hawaiian Chicken Salad. 1/4 teaspoon dill weed. Instructions. Cook bacon: Place bacon in a cold non-stick skillet (Note X). Cover and refrigerate at least 3-4 hours or overnight. Tuna salad is so easy and requires very little prep. Dice your rotisserie chicken into small cubes or chunks. Plus, this gives time for the flavors to meld properly. Grill the chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through. Natasha's Salad. To make the BEST chicken salad ever – start with shredding or chopping three cups of cooked chicken. Place the shredded chicken in a large bowl. Prepare the dressing: In a medium bowl, combine mayonnaise, lemon juice, parsley, salt and pepper. Instructions. For dips, make and enjoy your dip creation. Instructions. To Serve – Season with more salt and pepper as desired. Put the dressing into a smaller container to be put on the salad (or dunked into) at lunchtime – if it’s put on in the morning, it will become soggy. , will measure in at 3,200 square feet with Insight Construction hired as the general contractor. Then, pour that mixture over the chicken. Chicken sausages, eggs, lettuce, capsicum and tomatoes wrapped in honey-mustard sauce to delight your mornings. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad. Instructions. Rub the chicken with olive oil and season generously with salt & pepper (and a little Italian seasoning if you’d like). Gently fold in the apple, cranberries, and pecans. Instructions. Combine chicken and green onions in a large bowl. Whisk mayonnaise, vanilla. 4 cups cubed cooked chicken breasts; 1-1/2 cups dried cranberries; 2 celery ribs, finely chopped; 2 green onions, thinly sliced; 1/4 cup chopped sweet picklesMake the croutons: Preheat the oven to 375 degrees. Drain on paper towels. Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper. In a medium sized bowl combine the chicken, grapes, pecans, green onions, celery, mayonnaise, lemon, and mustard. A quick and easy way to create a wholesome breakfast meal. Chicken, celery, mayonnaise, green onions, and a little lemon juice make this salad taste like heaven. Meanwhile, in a large bowl, mix together the mayo, mustard, seasoned salt, black pepper, onion, celery and chicken. Set aside for 20 minutes (even up to 45 min is fine). Combine the chicken salad ingredients. In a large bowl, combine the chopped rotisserie chicken, thoroughly drained crushed pineapple, honey roasted almonds, sliced celery, and red onion. If you’re cooking your own bird for this recipe, you'll need roughly half a. In a large mixing bowl, combine chicken, grapes, celery, almonds, green onion, 1/3 cup mayo, 2 Tbsp. 5 ounce cans ), drain, put into a bowl and shred with a fork. Directions. Season your chicken well before covering with foil and baking at 300° for 60-80 minutes. Drain on paper towels. Season with salt and pepper to taste. They will be ready in about 10 to 15 minutes depending on the size. Pour the mayonnaise mixture over the chicken. Stir to combine until smooth. Refrigerate keto chicken salad for at least 2 hours before serving to allow flavors to develop. 2. Bring water to a boil in a medium saucepan and cook the elbow macaroni according to package directions. Instructions. Next, combine the mayonnaise with the chicken seasoning, black pepper and kosher salt in a large bowl. Season with dill, salt, and pepper. Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces. Heat both oils over high heat in a large sauté pan for 1 minute, then add the red pepper flakes and cook for 30 seconds. 1 Rating. 30-Minute Mini Meatloaves. Serve on butter lettuce leaves, and top with the remaining scallions. Start with just a pinch of those seasonings, give the chicken salad a taste, and add more as desired. (25 images) Aunty Three's Saigon chicken and cabbage salad with quail eggs. Reduce mayonnaise to ¼ cup. Pour the dressing over top and stir until evenly coated. To make the vinaigrette: add all ingredients for vinaigrette to a food processor and process until well combined. Gently fold in the chicken, grapes, celery, onion and almonds. Hot Chicken Salad. Ordinary mayo dressing turns extraordinary when its dressed up with Dijon and curry. How To Make Chicken Salad With Grapes and Pecans. Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Overall rating: 9. Chop cooked and cooled chicken and place into a large bowl with celery and onions. To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes. Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup. Stir until combined. Be it chicken that's barbecued, roasted or poached, and tossed with leaves, grains or noodles, these chicken salads will. Yield: 4–6 servings 1 x. A delicious chicken salad tossed with almonds. Add 2 chicken breasts to a sheet pan lined with parchment paper. Stir to incorporate, adding more mayonnaise as needed to achieve your desired consistency. Directions. Remove chicken, let cool, and shred or cut into bite size pieces. Place in the refrigerator to chill, about 3 hours. Dressing: Blend together cilantro, lime zest, lime juice, ranch mix, jalapeño, garlic, mayo, buttermilk (make your own if you don’t have it on hand), salt, and pepper until smooth. Take the lid off and pour the processed veggies into a large mixing bowl. Sandwich with chicken salad and a leaf of lettuce. With the lid on, pulse the veggies for about 10 seconds, until they appear very finely minced. 3. Monday – Loaded Potato and Broccoli Cheese Tuesday – Loaded Potato and Chicken Tortilla Wednesday – Loaded Potato and Broccoli Cheese Thursday – Loaded Potato and Chicken Tortilla Friday – Loaded Potato and Tomato Bisque Saturday – Loaded Potato and Chicken Artichoke Florentine. For more inspiration on how to cook chicken, check out our keto chicken recipes, healthy chicken and rice recipes and. Place in bowl with green onions. 15 Pasta Salads to Make With Leftover Chicken. Step. Pour the dressing over the chicken and celery and stir to combine thoroughly. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Bake at 375°F for 8 minutes or until the cheese is melted. Stir 2 tablespoons cut-up mango chutney and 1 teaspoon curry powder into the dressing. 2 In a large bowl, combine the yogurt, mayonnaise, mustard, lemon zest, lemon juice, salt, pepper, and cayenne. Stir until smooth and creamy. Heat the grill on medium high and cook the chicken for around 3 to 4 minutes on each side. Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool. Cook until chicken is no longer pink, and reaches an internal temperature of 170 degrees F. Directions. Step 1: Roast chicken then let cool, chop or shred chicken. The best Classic Chicken Salad recipe is flavorful with simple ingredients. Directions. Step 2: Toss in the chopped or shredded chicken and grape. Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. The amount of protein isn’t that high considering this is chicken salad but for anyone. Dry-fry the cumin and the almonds in a hot pan and leave to cool. Season to taste with salt and. Make sure your chicken is completely cool. You can also poach the chicken in chicken broth (see below) or use my air fryer. Combine the chicken, grapes, pecans (if using), and green onion in a large bowl and toss to combine. Season chicken breasts with salt and pepper, to taste. Kickin’ Kay Lynne: Get ready for some spice. In a small bowl whisk togethr the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Instructions. Instructions. Preheat oven to 350°F. Directions. Place 1/2 cup sour cream or plain yogurt, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons packed light brown sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine. Use a fork to gently separate the pieces. Allow the chicken to cook (poach) for 15-20 minutes, or until internal temperature registers 160°F as read with a digital meat thermometer. Taste and season with additional salt and pepper, if desired. Assemble the grilled chicken salad. On Off. Arrange on a platter. In a bowl, whisk together juice of ½ lemon, mayonnaise and sour cream. Toss well to combine and coat evenly in the dressing. Follow your appetite & earn rewards. 3/4 cup chopped walnuts. If your kids are little gourmets, throw a wedge of lemon in as well. (Cook breast for less) Stove: Preheat 1/2 tbsp oil in a large non stick fry pan over medium high heat. In a small bowl, combine mayonnaise and soup. Use leftover shredded chicken in this easy chicken salad recipe flavored with parmesan cheese, dill weed, parsley, onion and garlic. First, add the celery, carrots and onion to the food processor. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. . Some reviews also top it with crispy chow mein noodles. Pro tip: Toast the pecans in a small pan and let them cool before. ½ cup ranch dressing. Add in the chicken, grapes, nuts, green onion, celery, parsley and dill, then toss until well combined. If using, whisk in mustard or brine. Prep: Get your chicken together, chop the celery, and half the lemons for juice. Rinse elbows in cold water and drain very well. 21 Reviews Level: Easy Total: 30 min Active: 30 min Yield: 4 servings Nutrition Info Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours. Serve on croissants with lettuce leaves. Naturally release pressure for 10 minutes, then quick release remaining pressure. Originally appeared: Cooking Light. Hard-boil the eggs. Remove chicken from marinade, letting as much. A deviled egg is a simple but elegant appetizer that you can serve hot or cold. Serve immediately. Say goodbye to grumpy mornings! 4. Classic Salad Cranberry Apple Salad Strawberry Pecan Salad Gree˝ Salad Item (Does Not Include Dressing) Calories Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Total Carbs (g) Dietary Fiber (g) Sugars (g) Protein (g) Vitamin A (% DV) Vitamin C (% DV) Vitamin D (% DV) Calcium (% DV) Iron (% DV) Potassium (mg. Gently stir ingredients together until mixture is fully incorporated and chicken is. Ina elevates her chicken salad so it's the perfect party food! Subscribe the recipe Garten thr. Pour out half of the marinade into a large, shallow dish. Add. That’s less sodium than I thought there would be based on the taste. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. It is meant to be enjoyed cold, so you can simply whip up a batch and store any leftover chicken salad in an airtight container in the refrigerator. Use a spatula or fork to stir the mixture. Total Time: 10 minutes. Drain and rinse the pasta under cool water. Taste and adjust seasoning, if necessary. Welcome to Chicken Salad Chick, where we offer delicious, scratch-made, Southern-style, craveable favorites served from the heart. 1 pound skinless, boneless chicken breasts. Remove chicken from water, let drain, and sprinkle with garlic, onion powder, celery seed and basil. Prepare all the vegetables and medium dice the chicken and add. Serve over toast or as a wrap in a tortilla. Instructions. The new. Prepare the dressing: In a medium bowl, combine mayonnaise, lemon juice, parsley, salt and pepper. Old-Fashioned. Prep Time 10 minutes. Remove the chicken from the water and set it onto a large cutting board. Begin adding eggs, one at a time, and continue processing for up to 10 additional seconds, or until salad is chopped to desired consistency. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl. Spread butter on each slice of bread. Celery, green onions, chopped pecans, fresh parsley, and some Cajun seasoning are mixed with a creamy and spicy mayo-Tabasco-cayenne dressing. Season chicken breasts with salt and pepper, to taste. Chop it up and add it to the bowl. Prepare the grapes and celery. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl. Combine the mayonnaise with the curry powder, salt and pepper and mix well. Add remaining ingredients to another bowl. Techniques vary, with some advocating for roasting the chicken prior to chopping and dressing it (via Food Network) and others stating that leftover grilled chicken works just fine (via Allrecipes). Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Drain flaked tuna and place it into a medium bowl. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl. Mix together. Add the garlic and sauté for 30 seconds more. Step. In a bowl stir together mayo, greek yogurt, honey, dried minced onion, celery salt, apple cider vinegar, and honey then add diced/shredded chicken breast, diced celery, grapes, and almonds. Chicken and courgette salad bowls. to Ask a Question. Hawaiian Chicken Salad – Take a look at this colorful platter. Mince cooked chicken finely and transfer to a medium bowl. 2. Serve on whole wheat bread with lettuce and tomato. Or just eat it straight outta the bowl ← that’s what I do. Add to the bowl and stir until well coated. Place all ingredients in a bowl; stir to combine. Serve cold or at room temperature. Mom's Homestyle Barilla® Gluten Free Macaroni Salad. Taste and adjust seasoning, if necessary. 13 of 18. Add 6-7 cups diced or shredded chicken breasts, 1 ½-2 cups mayonnaise, 1 ½ teaspoons salt, 1 cup sliced almonds, 1 ½ teaspoons onion powder, 1 ½ teaspoons garlic powder, and 6 tablespoons minced fresh tarragon leaves to large mixing bowl. Instructions. In a small skillet, melt butter. Adjust to taste. Add lightly salted water (or chicken broth) to cover and bring to a boil. There’s more to Chicken Salad Chick than meets the eye. Cranberries, diced celery and 1/2 cup shredded apple (great on spinach!) Carole's Sesame Chicken Salad. juice of lemon 1. " 03 of 10. Place the salad ingredients into a medium sized bowl. Caitlin Bensel; Food Stylist: Torie Cox. Hidden Valley® Original Ranch® Topping & Dressing. Dress salad just before serving. 3/4 cup reduced-fat creamy Caesar salad dressing; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 3 cups cubed cooked chicken breast; 2 cups torn romaine; 3/4 cup Caesar salad croutons, coarsely chopped; 6 whole wheat tortillas (8 inches), room temperatureHow to Make Chicken Salad with Apples. *Pro-tip: If you have a bit more time, roasting the pecans is a great way to add extra flavor!Ingredients. . Pour the sesame ginger dressing on top of the salad and gently toss to combine. Place in the refrigerator to chill, about 3 hours. Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth. Add ¾ cup halved red or green seedless grapes or chopped apples to the chicken salad. The Best Chicken Salad Recipes: 1. Editor’s Tip: Get creative with your ingredients and feel free to try substitutions. 67 12. Place. Chop the parsley. Take the lid off and pour the processed veggies into. Measure 3 cups of chopped chicken into a large bowl. For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad. Place chicken in a large skillet. Pumpkin and Sausage Manicotti. Place on the grill, cover, and cook undisturbed until grill marks appear, about 4 minutes. In a large bowl, combine the mayonnaise, lemon juice, curry powder, salt and pepper. Slice and dice the celery, green onion, grapes, parsley and. Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces. Remove the skin then pull the meat from the bones and roughly chop. Combine the mayo, pickle relish and prepared mustard. Use a serrated knife and slice croissants in half; scoop chicken salad onto bottom croissant, place top croissant on; plate and serve. Chicken breast recipes. Make the dressing. Taste of Home. Napa cabbage and crispy rice noodles give it delightful crunch, a counterpoint to the creamy sesame-ginger dressing. Guacamole Chicken Salad Sandwiches. Set aside. Chicken Salad Recipe. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through. —Janet Mooberry, Peoria, Illinois. Stir until well combined. Instructions. Sliced Grapes, 1/4 cup raisins & 1/2 teaspoon curry powder. This healthy and delightful salad is an ideal addition you can make to your weight loss diet. Toss cabbage, carrots, carrots, bell pepper, green onions and shredded chicken in a large bowl. 1 clove garlic, 2 tablespoons each lime juice, soy sauce, and peanut butter, 1 tablespoon each. Heat grill to medium high or 375 degrees F. Pat dry the chicken strips, sprinkle them with a little salt, and add them to the pan. To Cook Chicken Breasts for pasta salad, preheat the oven to 400°F. Stir until smooth and creamy. Monday – Loaded Potato and Broccoli Cheese Tuesday – Loaded Potato and Chicken Tortilla Wednesday – Loaded Potato and Broccoli Cheese Thursday – Loaded Potato and Chicken Tortilla Friday – Loaded Potato and Tomato Bisque Saturday – Loaded Potato and Chicken Artichoke Florentine. Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pat the chicken dry with paper towels and cut into 3/4-inch chunks (please don't shred the chicken). Next, finely chop the onions, celery, and pecans and place them in a large mixing bowl. 11 of 14. Here are 13 chicken salad recipes you would love to try : 1. Drizzle dressing over the salad and gently toss. Toss together the romaine lettuce, grape tomatoes (if using), cooked chicken, and parmesan cheese. For safe meat preparation, reference the USDA website. Step 2. Season chicken breast with black pepper, celery salt, onion powder and garlic powder. Instructions. In a large bowl, combine cubed, cooked chicken, chopped celery, toasted slivered almonds, drained pineapple tidbits, mayonnaise and sour cream. 1 cup mayonnaise, or substitute Greek Yogurt. Then shred or chop into bite sized pieces. Slowly boil chicken in salted water or chicken broth until chicken starts to come apart. Prepare a classic chicken salad in 15 minutes with only a few simple ingredients. (Full printable recipe card is at bottom of post. Process chicken: Add the chunks of chicken breast to the food processor. Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, fruit, and any number of other ingredients. Instructions. Mixing Ingredients – Mix the ingredients in a large bowl to ensure that all the ingredients with the mayonnaise and seasoning. Chicken Salad recipe made with diced chicken, plain yogurt, apples, grapes, celery, cucumber, raisins and more! Great as chicken salad sandwiches or in lettuce as a wrap or on crackers. Add the chicken breasts and return to a simmer. Then turn off the heat, and cover the pot. Taste and adjust salt to your preference. But it needn’t even be a meal! The chicken salad is so scrumptious on crackers or as the dip on a crudite platter. Use 2 forks or your fingers to shred 4 cups cooked chicken into bite-sized pieces. Find our best and tastiest chicken salad recipes, perfect for fancy brunch or for a simple and delicious sandwich. To make the chicken: heat the olive oil in a medium skillet over medium-high heat. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer. This classic chicken salad recipe is great to make ahead. lemon juice, 1/4 tsp. Serve immediately or cover and refrigerate until ready to use. It'll be your new go-to party dish, as it can be enjoyed as a dip or all on its own. Grilled Chicken with Mango and Mint-Lime Dressing. Serve immediately or cover and chill until cold, 1 to 2 hours. Cover and chill in the fridge for. Step 1: In a large bowl, use a spatula or spoon to mix together the mayonnaise, sour cream, lemon juice, salt and pepper. Instructions. Place 1/2 cup sour cream or plain yogurt, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons packed light brown sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine. Store leftovers in an airtight container in the refrigerator. In a large bowl, combine the chicken, grapes, celery, dill, green onions, and pecans. Next, add grapes, red onions, green onions, water chestnuts, chopped walnuts, apple cider vinegar, salt and pepper. Add the lettuce leaves on top of the mixture. For best flavor, make. In a large mixing bowl, add 4 cups of chopped chicken, 1 cup of chopped celery, 1 cup of halved grapes, ½ cup of dried cranberries, ½ cup of pecans, 1 cup of mayonnaise, and ½ teaspoon of both salt and pepper. Remove from the pan and allow to rest before slicing. Add avocado. Directions. Next, add the cooked chicken, diced apple, celery, and onions and stir until well combined. Chop cooked and cooled chicken and place into a. Simply whisk together the olive oil, lemon juice, dijon mustard, Italian seasoning, garlic powder, salt, and pepper. Our list of Recalls includes automotive. 2 green onions, chopped. Step 1 Heat grill to medium-high. These colourful chicken salads pack a punch. Lunch-Sized Favorites · Italian-Inspired Cocktails. Drizzle with olive oil, sprinkle on parmesan, salt and pepper. Turn stove on to medium high, then cook bacon until golden. 8 scallions, white and light-green parts only, trimmed and thinly sliced. Whip the cream. Serve on your choice of bread with lettuce and freshly sliced tomato. Don't forget that touch of curry powder for the best chicken salad sandwich ever. Taste and add more if desired. Add the mayonnaise and salt and pepper to taste and stir until well coated. Creamy and tangy, this healthy chicken salad dish gets its richness from half mayonnaise and half low-fat Greek yogurt. Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Save recipe. Step 6: Add dressing. Chop the red onion so it's in very small pieces. Ingredients. Add more crunch. Use in lettuce leaf wraps, in sandwiches or just by itself! Make it a melt! Reduce the bread to 4 slices. Step by Step Instructions. Mix. Transfer to a greased 2-quart baking dish or a dish that’s sprayed with cooking. Stir together mayonnaise, pepper, garlic salt, onion powder and tarragon in a separate bowl. Serve immediately, topped with wonton strips and sesame seeds. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Combine and chill: Gently toss together first 9 ingredients in a bowl. Add 1/4 cup of chopped red onion and stir. Use more or less mayonnaise, depending on your preference. In a large bowl, combine the mayonnaise, lemon juice, poultry seasoning and salt, mixing well. Add enough water to cover everything by 1 inch, and bring to a simmer over medium-low heat. Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Drizzle over most of the Dressing, then toss well. Salad: Place all ingredients except bacon in a big bowl. Add 1/4 cup of chopped red onion and stir. Bake for 22-26 minutes or until the chicken reaches 165°F. Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill. Use two forks or a stand mixer to shred chicken. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. ½ cup sweet pickles, chopped. Combine the flour, breadcrumbs, and seasonings on a plate and set aside. Grilled chicken combined with fresh gooseberries, lettuce, avocado, figs with an added dose of. Combine and chill: Gently toss together first 9 ingredients in a bowl. To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes. Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture. Hidden Valley ® Original Ranch ® Dressing ¾ cup. Refrigerate for 3-4 days. Every time you enjoy our mouthwatering menu of fresh, scratch-made chicken salad, pimento cheese, and other favorites, you’ll earn one. Combine half of the cheese with the mayonnaise, sour cream, lemon juice, and chives in a small bowl. Add chicken and next 3 ingredients, stirring to combine. This is a great summertime dish, when you want something light, yet satisfying. Add cornflakes and almonds; cook and stir until lightly browned. Stir together chicken, celery, pecans, mayonnaise, onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a large bowl until. While chicken is cooking, chop parsley, celery, apples and pecans. Remove to a cutting board and allow to rest for 5 minutes. Chicken Salad with Grapes Tips. Once chicken is cooked, shred the chicken by pulling apart with 2 forks. Directions. This will take about 18-20 minutes.