Chicken Salad with Grapes, Pecans & Mashed Chickpeas

Creamy chicken salad with sweet grapes, crunchy celery and pecans, green onions, and lightly mashed chickpeas.

Makes approximately 4–6 servings, depending on portions and how it is served.

Ingredients

• 3 cups cooked rotisserie chicken breast, skin removed, finely chopped or shredded

• 1 cup canned chickpeas, drained, rinsed, and lightly mashed with a fork (not a full can)

• 1 cup green and red grapes combined, halved or quartered

• 2–3 celery stalks, finely diced

• 3 green onions, thinly sliced

• 1/4–1/3 cup chopped pecans, optionally lightly toasted and cooled

Dressing

• 1/4 cup mayonnaise

• 1/4 cup plain Greek yogurt, plus more as needed

• 1–2 teaspoons Dijon or yellow mustard

• 1–2 teaspoons pickle juice, plus more to taste

• 1/4 teaspoon garlic powder

• Black pepper, to taste

• Salt, only as needed after tasting

• Optional: 1–2 tablespoons chopped fresh dill OR 1/2–1 teaspoon dried dill

Instructions

1. Lightly mash the drained chickpeas with a fork, leaving a little texture.

2. Combine the chicken, mashed chickpeas, grapes, celery, green onions, and pecans in a large bowl. If toasting pecans, let them cool before adding.

3. Whisk together mayonnaise, Greek yogurt, 1 teaspoon mustard, 1 teaspoon pickle juice, garlic powder, black pepper, and optional dill.

4. Fold dressing into the chicken mixture. The chickpeas can absorb some dressing; add another spoonful or two of yogurt or mayonnaise if needed. Taste, then add more mustard or pickle juice to your preference. Add salt only if needed.

5. Cover and refrigerate until serving. Stir again before assembling sandwiches or bowls.

Ways To Enjoy

• Croissant: serve in a split croissant; add a generous side of crunchy vegetables if desired.

• Whole-grain sandwich: add leafy greens and sliced tomato.

• Whole-grain wrap: add shredded cabbage and carrots for crunch.

• Salad bowl: serve over spinach or mixed greens with cucumber, tomatoes, and whole-grain crackers on the side.

• Sweet potato plate: serve alongside a baked sweet potato and broccoli, or spoon over the sweet potato if you enjoy the combination.

• Snack plate: pair with whole-grain crackers, bell pepper strips, carrots, and cucumber.

• Lettuce cups: spoon into sturdy lettuce leaves and serve with whole-grain crackers or another side.

Katie’s Notes

• Chickpeas add fiber and plant protein while blending into the creamy texture. Start with 1 cup; reduce to 1/2 cup if you prefer a more chicken-forward version.

• The grapes are 1 cup total, combining both colors.

• The dressing uses half mayonnaise and half plain Greek yogurt. Adjust the amount for your preferred creaminess; chicken and chickpeas vary in how much dressing they absorb.

• Finely chop the chicken and celery for easier eating.

• Dill is optional. Dried dill offers a convenient option without buying a fresh bunch. Chop and freeze extra fresh herbs for future cooked dishes.

• Rotisserie chicken, mustard, and pickle juice already contribute salt, so taste before adding more.

• Refrigerate in a covered container. For meal prep, keep bread, crackers, and leafy greens separate until serving.