Creamy Chicken Salad with Grapes, Pecans and Garlic Croutons

This chicken salad is all about balance-sweet grapes, crunchy pecans and celery and a creamy chive dressing tie everything together. The real star, though, is the homemade garlic croutons, like miniature garlic bread that add irresistible crunch.

Perfect for a light lunch or dinner, this salad comes together quickly with simple ingredients. The croutons are baked until golden, while the chicken is pan-seared then finished in the oven for juicy, tender bites.

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Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

4 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 stalk CeleryView ingredient guideLike ingredientDislike ingredient

1 bunch ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Thinly slice chives and celery. Halve grapes. Cut baguette into ¾-inch cubes. Roughly chop pecans. Mince garlic.
2. Make garlic croutons: Toss baguette cubes on a baking sheet with 1 tablespoon olive oil, minced garlic, salt and pepper. Bake 8-10 minutes until golden and crispy.
3. Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season chicken breasts with salt and pepper. Cook 3-4 minutes per side until golden. Remove croutons from oven, place chicken on same baking sheet and bake 6-8 minutes until cooked through. Let cool slightly, then dice into ½-inch cubes.
4. Make dressing: In a large bowl, combine chives, red wine vinegar, mayonnaise, honey and remaining ½ tablespoon olive oil. Season with salt and pepper.
5. Add diced chicken, grapes, celery, mixed greens and pecans to the dressing. Toss to coat. Season with salt and pepper.
6. Plate the salad and top with garlic croutons. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of nut?

Yes, walnuts or almonds would work well in place of pecans.

How should I store leftovers?

Store the salad and croutons separately in airtight containers in the refrigerator for up to 2 days. Add croutons just before serving to keep them crunchy.

Can I make this salad ahead of time?

You can prepare the dressing, chop the ingredients and cook the chicken ahead. Assemble the salad just before serving, adding croutons at the end.