One of our regular and popular salads we make here that is in regular rotation that is a great addition to a picnic or afternoon out on the patio as we ease into the spring and some mild weather is a chicken salad.

For ours I like to season and grill the chicken, chill it and then dice it before folding it in with all the additional components. The addition of the grapes gives this a nice sweet balance to the savory notes in this classic compound salad, the pecans a nice crunchy element and the tarragon a subtle Mediterranean nuance.

Can be served on a nice buttery croissant with the addition of some tender bibb lettuce, tomato and bacon or place a scoop in an avocado half and serve on a bed of greens with some vine ripened sliced tomato.

Bon appetit, buen provecho and happy cooking! -Chef Mike


2 lbs Grilled chicken thigh or breast, diced small (I prefer thigh meat for grilling purposes. Season with oil, a splash of red wine vinegar, garlic powder, onion powder, salt and pepper. Grill over live, chill and dice)

1 stalk celery, cut into 1/4-inch dice

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

1 cup red grapes halved

½ cup toasted chopped pecans

2 tablespoons finely chopped parsley

½ cup prepared or homemade mayonnaise

½ cup sour cream

2 teaspoons strained freshly squeezed lemon juice

1 teaspoon apple cider vinegar

1 teaspoon Dijon mustard

2 teaspoons kosher salt

Freshly ground black pepper


In a mixing bowl, toss together the chicken, celery, scallions/onions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

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