Fancy Nancy Chicken Salad Recipe

My grandmother used to make this Fancy Nancy Chicken Salad Recipe for every special occasion, and I can still remember the first time I tried to recreate it in my own kitchen. I was in college, desperately homesick, and craving something that tasted like home.

What I discovered was that this isn’t just any chicken salad. The combination of tender chicken, sweet grapes, crunchy pecans, and that creamy dressing creates something truly magical. It’s elegant enough for a bridal shower yet simple enough for a Tuesday lunch.

Now, I make this Fancy Nancy Chicken Salad at least twice a month. My kids actually request it for their school lunches, and my husband claims it’s better than anything you can buy at a deli. The secret is in the balance of flavors and textures, something I learned through plenty of trial and error.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes (plus 1 hour chilling time)
Servings	6 servings
Difficulty Level	Easy

Why You’ll Love This Fancy Nancy Chicken Salad Recipe

This chicken salad has converted even the pickiest eaters in my family. The first time I served it to my mother-in-law, who’s notoriously difficult to impress, she asked for the recipe before she even finished her first serving.

The beauty of this recipe is how it balances savory and sweet without being too heavy. I’ve learned that the key is using fresh, quality ingredients and not skimping on the seasonings.

Here’s what makes this recipe special:

• Perfect texture contrast: The tender chicken, crisp celery, juicy grapes, and crunchy pecans create an amazing bite every time
• Not too mayonnaise-heavy: I spent years adjusting the ratio until I found the perfect creamy coating that doesn’t overwhelm the other flavors
• Incredibly versatile: Serve it on croissants, lettuce cups, crackers, or straight from the bowl with a fork
• Make-ahead friendly: It actually tastes better the next day when the flavors have had time to meld together
• Crowd-pleaser: I’ve served this at everything from baby showers to casual picnics, and it disappears every single time
• Budget-friendly elegance: Despite tasting fancy, this recipe won’t break the bank

Ingredients

The quality of your ingredients really matters here. I learned this the hard way when I once used pre-cooked rotisserie chicken that was a bit dry, and the whole salad suffered for it. Now I always poach fresh chicken breasts for the best results.

For the Chicken Salad:

• 4 cups cooked chicken breast, diced (about 1.5 lbs / 680g boneless, skinless chicken breasts)
• 1 cup red seedless grapes, halved (150g)
• 1 cup celery, finely diced (2-3 stalks / 120g)
• 3/4 cup toasted pecans, roughly chopped (85g)
• 1/2 cup red onion, finely minced (80g)
• 1/4 cup fresh parsley, chopped (15g)
• 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried)

For the Dressing:

• 3/4 cup high-quality mayonnaise (180ml)
• 1/4 cup sour cream (60ml)
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika

You might also enjoy: Panera Bread Chicken Salad Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe come together so much faster. I remember struggling with dull knives and inadequate mixing bowls before I invested in proper kitchen equipment.

Here’s what you’ll need:

• Large mixing bowl (at least 3-quart capacity for easy mixing)
• Medium saucepan with lid (for poaching the chicken)
• Sharp chef’s knife (essential for clean, even cuts)
• Cutting board (preferably one designated for poultry)
• Small whisk (for combining the dressing ingredients)
• Measuring cups and spoons
• Wooden spoon or rubber spatula (for gentle folding)
• Airtight storage container (for refrigerating the salad)
• Colander (for draining the cooked chicken)
• Small bowl (for mixing the dressing)

Recommended Products for This Recipe

After making this recipe dozens of times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just random recommendations; they’re items I personally use and trust.

1. Rotisserie Chicken

While I usually recommend poaching your own chicken, having rotisserie chicken seasoning on hand is a lifesaver for busy weeknights. It gives your poached chicken that extra depth of flavor that makes people ask what your secret is. I rub a little on the chicken before poaching, and it adds incredible flavor.

Get it on Amazon

2. Sir Kensington’s Mayonnaise

This isn’t your average mayo. Made with cage-free eggs and no artificial ingredients, it has a cleaner, brighter taste that really lets the other flavors in the salad shine through. I started using this about a year ago and noticed a significant improvement in the overall taste.

Get it on Amazon

3. OXO Good Grips Salad Chopper

This tool changed everything for me. Instead of laboriously chopping each ingredient separately, I can dice the cooked chicken directly in the bowl. It ensures uniform pieces and cuts my prep time in half.

Get it on Amazon

4. Frontier Co-op Organic Tarragon

Fresh tarragon can be hard to find year-round, and this organic dried version is the next best thing. It has an incredibly aromatic quality that gives the chicken salad that signature “fancy” flavor. A little goes a long way.

Get it on Amazon

Read Also: Willow Tree Chicken Salad Recipe

Step-by-Step Instructions: How to Make Fancy Nancy Chicken Salad

I’ve refined this process over many batches, and these steps will help you avoid the mistakes I made when I was learning. The key is taking your time with the prep work; it makes all the difference in the final result.

1. Prepare and Cook the Chicken

• Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Adding the chicken to cold water, rather than boiling water, helps it cook more evenly and stay tender.
• Add 1 teaspoon of salt, a bay leaf, and a few peppercorns to the water for extra flavor. I learned this trick from my grandmother, and it really does make a difference.
• Bring the water to a gentle boil over medium-high heat, then immediately reduce to a simmer. Cover the pan and cook for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
• Remove the pan from heat and let the chicken rest in the hot water for 5 minutes. This finishing step keeps the chicken incredibly moist; don’t skip it!
• Transfer the chicken to a colander and rinse under cold water to stop the cooking process. Pat dry thoroughly with paper towels.
• Once the chicken is cool enough to handle, dice it into 1/2-inch (1.25 cm) cubes. I like to cut it slightly smaller than you’d think; it distributes better throughout the salad.

2. Prepare the Vegetables and Fruits

• Wash the grapes thoroughly and pat them completely dry. Any water on the grapes will dilute your dressing, which I learned the messy way my first time making this.
• Slice each grape in half lengthwise. This ensures you get grape flavor in every bite instead of occasional large chunks.
• Finely dice the celery into small, uniform pieces about 1/4-inch (0.6 cm). The finer the dice, the better the texture of the final salad.
• Mince the red onion very finely. I actually use a garlic press for half of it to get an almost paste-like consistency that distributes the onion flavor without overwhelming chunks.
• Roughly chop the pecans into pieces about the size of a small pea. You want them big enough to provide crunch but not so large that they overpower each bite.
• Finely chop the fresh parsley and tarragon. If using dried tarragon, measure it out now but don’t add it until you’re mixing the dressing.

3. Make the Dressing

• In a small bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic powder, salt, pepper, and paprika. The order doesn’t matter much, but starting with the mayo as a base makes whisking easier.
• Whisk vigorously until completely smooth and well combined. You want a uniform, creamy consistency with no streaks of mustard or separated ingredients.
• Taste the dressing and adjust the seasoning if needed. I often add a pinch more salt or an extra squeeze of lemon juice, depending on the tanginess of my sour cream.
• If you’re using dried tarragon, add it to the dressing now and let it sit for 5 minutes to rehydrate and release its flavors.

This pairs beautifully with my broccoli salad for a complete lunch spread.

4. Combine All Ingredients

• Place the diced chicken in your large mixing bowl. Make sure there’s plenty of room to mix without spilling; I learned this the hard way with chicken salad all over my counter.
• Add the halved grapes, diced celery, chopped pecans, minced red onion, parsley, and fresh tarragon (if using fresh) to the bowl.
• Pour the dressing over the chicken and vegetable mixture. Don’t add it all at once; start with about three-quarters of the dressing.
• Using a rubber spatula or wooden spoon, gently fold the ingredients together. Use a folding motion rather than stirring to avoid breaking up the chicken too much.
• Once everything is evenly coated, assess if you need more dressing. I usually end up using all of it, but some people prefer a lighter coating.

5. Chill and Serve

• Transfer the chicken salad to an airtight container. Press a piece of plastic wrap directly onto the surface of the salad to prevent it from drying out; this is a restaurant trick I picked up.
• Refrigerate for at least 1 hour before serving, though 2-4 hours is even better. This chilling time allows the flavors to meld together beautifully and the pecans to soften slightly.
• Before serving, give the salad a gentle stir. Sometimes the dressing settles to the bottom during chilling.
• Taste and adjust seasoning if needed. Sometimes I add a tiny pinch of salt or a crack of fresh pepper right before serving.
• Serve cold on your choice of bread, crackers, lettuce cups, or straight from the bowl. I love it scooped onto butter lettuce leaves for a low-carb option.

Tips for The Best Fancy Nancy Chicken Salad

These tips come from years of making this recipe and learning from my mistakes. Trust me, following these will save you from some of the disasters I’ve experienced!

Here’s what I’ve learned works best:

• Don’t overcook the chicken: Dry chicken makes dry chicken salad, period. Use a meat thermometer and remove it from heat the moment it reaches 165°F (74°C). I keep mine right next to the stove for easy access.
• Let everything cool completely: Adding warm chicken to the dressing will cause it to separate and become oily. I learned this the hard way at a summer potluck; it was not pretty.
• Toast your pecans: If your pecans aren’t already toasted, spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. The difference in flavor is incredible.
• Use a light hand with the onion: Red onion can quickly overpower the delicate flavors. Start with less than you think you need; you can always add more, but you can’t take it out.
• Choose firm grapes: Soft, mushy grapes will break down and make your salad watery. I squeeze each grape gently when selecting them at the store.
• Make it the night before: This salad honestly tastes better on day two when all the flavors have married together. It’s my go-to make-ahead recipe for parties.
• Reserve some pecans: Sprinkle a few extra chopped pecans on top right before serving for added crunch and visual appeal.
• Don’t skip the tarragon: It’s what makes this “fancy.” The slight anise flavor sets this apart from ordinary chicken salad.
• Use a sharp knife: Dull knives mash the chicken rather than cut it cleanly, which affects the texture of your final salad.
• Add dressing gradually: You can always add more, but you can’t take it away. I once made a batch that was swimming in dressing, and it was basically chicken soup.

Another favorite: Chicken and Egg Salad

Serving Suggestions

One of the things I love most about this chicken salad is how versatile it is. I’ve served it at elegant bridal showers and casual backyard barbecues with equal success.

The presentation options are endless, and I’ve tried most of them over the years. Here are my favorites:

• Classic croissant sandwiches: Split buttery croissants and fill generously with the chicken salad. Add some lettuce if you like, but I usually skip it to let the flavors shine.
• Lettuce wraps: Serve in crisp butter lettuce or romaine leaves for a light, low-carb option. This is my go-to for lunch when I’m watching my carbs.
• On artisan bread: Use thick slices of sourdough, whole grain, or any hearty bread that can hold up to the creamy salad. My favorite is a good multigrain bread.
• Stuffed tomatoes: Hollow out large beefsteak tomatoes and fill them with the chicken salad for a beautiful presentation. I do this for ladies’ luncheons, and they always get oohs and aahs.
• With crackers: Serve alongside an assortment of crackers, maybe some Potato Salad, and fresh vegetables for a simple appetizer spread.
• In an avocado half: Scoop out most of the avocado flesh (save it for Healthy Guacamole), then fill the remaining cup with chicken salad.
• On a bed of greens: Serve over mixed greens with some cherry tomatoes and cucumber slices for a composed salad plate.
• Slider style: Use small Hawaiian rolls or dinner rolls for adorable party sliders that disappear in minutes.
• With chips: My kids love it served with Deviled Eggs and potato chips for a casual lunch.

Variations of Fancy Nancy Chicken Salad

After making this recipe countless times, I’ve experimented with several variations. Some were happy accidents, others were intentional tweaks to suit different occasions or dietary needs.

Feel free to customize this recipe to your taste:

• Cranberry pecan version: Substitute dried cranberries for the grapes. Use about 1/2 cup of cranberries; any more and they can be overpowering.
• Apple walnut twist: Replace grapes with diced Granny Smith apples and swap pecans for walnuts. Add a pinch of cinnamon to the dressing.
• Curry chicken salad: Add 1-2 teaspoons of curry powder to the dressing for an Indian-inspired version. I also like to add golden raisins and sliced almonds.
• Lighter version: Use Greek yogurt in place of half the mayonnaise. The texture changes slightly, but it’s delicious and cuts the calories significantly.
• Extra crunch: Add diced water chestnuts or jicama for additional texture. This is great if you’re not a fan of celery.
• Tropical twist: Replace grapes with diced pineapple and add a tablespoon of coconut cream to the dressing. Use macadamia nuts instead of pecans.
• Bacon lover’s version: Fold in 1/2 cup of crumbled bacon. Because bacon makes everything better, right?
• Harvest version: Use roasted chicken, add diced apple, dried cranberries, and swap pecans for toasted pepitas. Add a touch of maple syrup to the dressing.
• Mediterranean style: Add sun-dried tomatoes, kalamata olives, and feta cheese. Skip the grapes and use pine nuts instead of pecans.
• Asian-inspired: Use rotisserie chicken, add mandarin oranges and sliced almonds. Mix in a little sesame oil and rice vinegar to the dressing.

For another twist on classic salads, check out my Mexican Chicken Salad.

Storage and Reheating

Proper storage is crucial for maintaining the quality and safety of your chicken salad. I learned some of these lessons the hard way, so save yourself the trouble and follow these guidelines.

Here’s everything you need to know:

• Refrigerator storage: Store in an airtight container in the refrigerator for up to 4 days. Press plastic wrap directly on the surface before sealing the container to prevent oxidation.
• Best consumed within 3 days: While it technically lasts 4 days, the texture is best within the first 3 days. The grapes release some liquid over time.
• Don’t freeze: I know it’s tempting when you have leftovers, but freezing ruins the texture completely. The mayonnaise separates, the celery becomes mushy, and the grapes turn to mush.
• Keep it cold: Never leave the chicken salad at room temperature for more than 2 hours, or 1 hour if it’s above 90°F (32°C). Food safety is important!
• Store undressed: If you know you won’t finish it in one sitting, consider storing the chicken mixture and dressing separately. Combine portions as needed.
• Prevent sogginess: If serving on bread for sandwiches, assemble right before eating. Pre-made sandwiches get soggy quickly.
• Portion control: Divide leftovers into individual serving containers for easy grab-and-go lunches throughout the week.
• Smell test: Before eating leftovers, give it a quick smell. If it smells off at all, throw it out. It’s not worth the risk.
• Refresh if needed: If the salad seems a bit dry after storage, stir in a tablespoon or two of mayonnaise to refresh it.

Read Also: Newks Chicken Salad Recipe

Nutritional Facts

Understanding the nutritional content helps you make informed decisions about serving sizes and how this fits into your meal plan.

Per Serving (1 cup / approximately 240g):

• Calories: 385
• Total Fat: 26g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 420mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 9g
• Protein: 26g
• Vitamin A: 6% DV
• Vitamin C: 8% DV
• Calcium: 4% DV
• Iron: 8% DV

Note: Nutritional values are approximate and will vary based on specific brands and exact measurements used. To reduce calories, you can substitute half the mayonnaise with Greek yogurt (cuts about 100 calories per serving).

Health Benefits of Key Ingredients

While this is definitely an indulgent recipe, it does contain several nutritious ingredients. I always feel a little better about eating something delicious when I know it has some health benefits!

Here’s what’s good for you in this salad:

• Chicken breast: An excellent source of lean protein, providing essential amino acids for muscle maintenance and repair. It’s also rich in B vitamins, particularly niacin and B6, which support metabolism. Chicken is also a good source of selenium, an important antioxidant.
• Grapes: Packed with antioxidants, particularly resveratrol, which supports heart health. They’re also a good source of vitamin K and contain powerful polyphenols that may reduce inflammation. Plus, they provide natural sweetness without added sugars.
• Pecans: Rich in healthy monounsaturated fats that support heart health. They’re loaded with antioxidants and provide manganese, copper, and thiamine. Studies suggest pecans may help lower LDL cholesterol levels.
• Celery: Extremely low in calories but high in fiber, vitamins K and C, and potassium. It contains antioxidants that may reduce inflammation and supports digestive health through its fiber content.
• Red onion: Contains quercetin, a powerful antioxidant with anti-inflammatory properties. Red onions are also rich in sulfur compounds that may support cardiovascular health. They provide vitamin C and chromium as well.
• Tarragon: This herb has been used medicinally for centuries. It may help improve insulin sensitivity and contains compounds that could reduce inflammation. It’s also a good source of potassium, calcium, and vitamins A and C.

Consider serving this alongside Healthy Coleslaw for a nutritious meal.

FAQs About Fancy Nancy Chicken Salad

Over the years of making and sharing this recipe, I’ve answered these questions more times than I can count. Here are the most common ones with detailed answers.

1. Can I use rotisserie chicken instead of poaching my own?

Absolutely! Rotisserie chicken is a great time-saver and works perfectly in this recipe. Just make sure to remove all the skin and shred or dice the meat.

One tip: rotisserie chicken can be a bit drier than poached chicken, so you might want to add an extra tablespoon or two of dressing. I actually prefer using breast meat from rotisserie chicken and saving the darker meat for other recipes, but that’s just personal preference.

2. What can I substitute for tarragon if I don’t have it?

While tarragon gives this salad its signature “fancy” flavor, you can substitute it with fresh dill, basil, or thyme. Each will give you a different flavor profile, but all work wonderfully. If you use dill, add a tiny pinch of fennel seeds to mimic tarragon’s slight anise flavor.

3. How can I make this recipe dairy-free?

Simply replace the sour cream with a dairy-free alternative like coconut cream or cashew cream. You can also use vegan mayonnaise; there are several excellent brands available now that taste remarkably similar to traditional mayo. The flavor and texture remain delicious!

4. Can I make this chicken salad without grapes?

Yes, though the grapes add a lovely sweetness and juicy texture. If you want to omit them, consider adding diced apple (Honeycrisp or Granny Smith work great), dried cranberries, or even diced pear. You could also simply leave them out; the salad will still be delicious, just less sweet.

5. Why is my chicken salad watery?

This usually happens for one of three reasons: the chicken wasn’t dried thoroughly after cooking, the grapes weren’t patted dry before adding, or the salad sat too long before serving and the vegetables released their liquid. To fix it, drain any excess liquid and stir in a bit more mayonnaise to restore the creamy texture.

For another delicious chicken recipe, try this BBQ Chicken Wrap.

Final Thoughts

Making Fancy Nancy Chicken Salad has become such a cherished part of my cooking routine. Every time I mix up a batch, I’m reminded of my grandmother’s kitchen and all the special occasions we celebrated with this dish.

The best part is watching my own family create new memories with this recipe. My daughter recently asked me to teach her how to make it for her first apartment potluck, and my heart just about burst with pride.

I hope this recipe brings as much joy to your table as it has to mine over the years. Give it a try, and don’t be surprised when it becomes your go-to recipe for gatherings, meal prep, or those days when you just want something delicious and comforting. Feel free to share your experience in the comments below or tell me about any fun variations you tried!

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