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James Baigrie Photo by: James Baigrie

Chicken Salad with Apples, Grapes, and Spicy Pecans

This sweet, crunchy salad tastes great on its own. It also makes a good sandwich on toasted multigrain bread or in a whole-wheat pita with watercress.

MyRecipes APRIL 2007

  • Yield: Makes 4 to 6 servings
  • Prep time: 25 Minutes


  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup fruit chutney*
  • 5 chicken breast halves, cooked and cut into bite-size pieces (about 6 cups)
  • 2 celery ribs, chopped (about 1 cup)
  • 1 cup red seedless grapes, cut in half
  • 1 tart apple, such as Granny Smith or Pippin, peeled and chopped (about 1 1/4 cups)
  • 1/4 cup chopped fresh parsley
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 cup Spicy Pecans


Stir together first 3 ingredients in a medium bowl. Add chicken pieces and next 6 ingredients, and gently toss. Sprinkle with Spicy Pecans, and serve immediately, or cover and chill up to 3 days.

*For testing purposes, we used Crosse & Blackwell's Genuine Major Grey's Chutney.