Description
Fancy Nancy Chicken Salad Chick is a delicious and refreshing chicken salad featuring shredded rotisserie chicken, crisp Fuji apple, juicy red grapes, toasted pecans, and a creamy dressing blend of mayonnaise and ranch. This easy no-cook salad combines sweet, savory, and crunchy elements making it perfect for sandwiches, wraps, or a light lunch.
Ingredients
Scale
Chicken Salad
- 12 oz roasted rotisserie chicken breast, shredded (~3 cups)
- 1 medium Fuji apple, cored and diced
- 1 cup seedless red grapes, sliced in half
- ½ cup chopped toasted pecans
- â…“ cup finely diced celery
- ½ cup mayonnaise (Duke’s preferred)
- ¼ cup ranch dressing
- 1 tsp powdered sugar
- Salt & pepper to taste (optional)
Instructions
- Prepare Chicken: Begin by shredding your roasted rotisserie chicken breast into bite-sized pieces, aiming for about 3 cups. This forms the protein base of the salad.
- Chop Fruit and Nuts: Core and dice the Fuji apple into small cubes and slice the seedless red grapes in half. Chop the toasted pecans finely to add texture and flavor.
- Combine Vegetables: Finely dice the celery and add it to the bowl with the chicken, apple, grapes, and pecans. This builds the mix of crunchy and juicy components.
- Make Dressing: In a separate small bowl, blend the mayonnaise, ranch dressing, and powdered sugar until smooth and well combined. This creamy dressing adds a slight sweetness and tang.
- Mix Salad: Pour the dressing over the chicken mixture and gently fold all ingredients together until evenly coated. Season with salt and pepper to taste if desired. Chill before serving for best flavor.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- To toast pecans, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant.
- Adjust sweetness by modifying powdered sugar quantity to your taste.
- Serve this chicken salad on sandwich bread, croissants, or atop a bed of greens.
- Store leftovers refrigerated in an airtight container for up to 3 days.
