Restaurant-quality Newks chicken salad with tender chicken, juicy grapes, crunchy pecans, and creamy dressing. Features a unique cooking technique for perfectly flavored chicken.
Author:Emily
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes (plus chilling time)
Yield:8-10 servings
Category:Main Course
Method:Sautéing and Steaming
Cuisine:American
Diet:Gluten Free
Ingredients
2.5 pounds boneless chicken breasts or tenders
3 teaspoons fresh lemon juice
2 cups mayonnaise
1/2 teaspoon ground black pepper
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon seasoned salt
3/4 cup chopped pecans
1/8 cup diced red onion
3/4 cup finely diced celery
1 cup halved red seedless grapes
Olive oil for cooking
Instructions
Remove chicken from refrigerator to come to room temperature. Place between plastic wrap and gently pound to uniform thickness.
Heat sauté pan over medium-high heat. Season chicken with salt and pepper. Add olive oil to coat pan.
Cook chicken for exactly 1 minute, flip, reduce heat to low. Cover and cook 10 minutes.
Turn off heat, leave covered for another 10 minutes. Cool completely and refrigerate for 1 hour.
In medium bowl, whisk together lemon juice, mayonnaise, sugar, salt, pepper, and seasoned salt.
Dice chilled chicken into small pieces. In large bowl, combine chicken, pecans, onion, and celery.
Add dressing to chicken mixture and stir well to coat.
Gently fold in halved grapes last to prevent breaking.
Transfer to airtight container and refrigerate for at least 30 minutes before serving.
Notes
Chicken can be substituted with rotisserie chicken for quicker prep
Grapes can be left whole or quartered based on preference
For lighter version, substitute half mayonnaise with Greek yogurt
Nuts can be substituted with sunflower seeds for nut-free option
Best when chilled for 2+ hours to allow flavors to meld
Can be made 1-2 days ahead for better flavor development