A creamy, fruity, and crunchy chicken salad with grapes, pecans, celery, and dill dressing. Perfect for picnics or lunches.

Scale

5–6 cups cooked chicken, shredded (large rotisserie chicken from Sam’s)

1 ½ cups finely chopped pecans

2–3 ribs of celery, chopped fine

4 cups halved red seedless grapes

1 cup finely diced fresh dill (loosely packed)

1 cup sour cream

1 cup mayonnaise

1 teaspoon table salt

1 teaspoon pepper

1. Stir together the chicken, celery, grapes, and pecans in a large bowl.

2. Whisk together the sour cream, mayonnaise, dill, salt, and pepper.

3. Pour over the chicken mixture and stir until everything is coated.

4. Refrigerate at least 2 hours for the flavors to develop.

5. Serve on bread, salad, wraps, or with pretzel crackers.

For a lighter version, substitute Greek yogurt for sour cream.

Use a mix of red and green grapes for extra color.

Keywords: chicken salad with grapes, fruity chicken salad, creamy dill dressing