Tia Adriana's Chicken Salad with Grapes and Pecans
- Loida Tamayo
- 1 day ago
- 4 min read
By Loida Tamayo. Tex-Mex at Home — where traditional border-town cooking is shared simply, one recipe at a time.
Tia Adriana's Chicken Salad with Grapes and Pecans
This is Tia Adriana's chicken salad — cool, creamy, sweet from the grapes, and buttery with Texas pecans. It's the recipe that shows up at every gathering and never ends up as leftovers.
Chicken salad has been on American tables since the 1860s, and the classic version almost always leans on celery for crunch. This one is that same American classic, made our Tex-Mex way. On the border, my family never used celery — we reach for pecans instead, since they grow all over Texas, and add sweet grapes for that little pop in every bite. A light Greek yogurt-and-mayo dressing keeps everything fresh instead of heavy. Same idea as the classic, our way.
Best of all, it comes together fast. Cook and shred your chicken, stir up a two-ingredient dressing, fold everything together, and you've got a chicken salad that's perfect for summer — scooped onto bread, piled over crisp lettuce, or served with crackers at a party.
Why you'll love this recipe
Fresh and light — yogurt keeps it creamy without the heaviness of extra mayo or table cream.
Sweet and crunchy in every bite thanks to halved grapes and Texas pecans.
A border-town twist on the classic — no celery, all flavor.
Fast and easy — just cook, shred, mix, and chill.
Serves a crowd and works for lunch, sandwiches, or party appetizers.
Ingredients
Serves about 4 to 6.
2 cups of cooked chicken, shredded
1 teaspoon of salt
¼ teaspoon of black pepper
½ cup of Greek yogurt
3 tablespoons of mayonnaise
1 cup of grapes, cut in half
1 cup of pecans, cut into small pieces (but don’t make them dust)
Optional: 2 teaspoons fresh lime juice
How to make it
Cook and season the chicken. Set your heat to medium, add the chicken, and cook for about 20 minutes, or until it's easy to shred. Shred it into fine, tender pieces — the finer the shred, the creamier your salad. While it's still warm, sprinkle in the salt and pepper, then toss until every strand is seasoned.
Make the dressing. In a small bowl, stir together the Greek yogurt and mayonnaise until smooth and creamy. That's it — simple and light. This keeps the chicken salad feeling fresh and avoids the heaviness you'd get from table cream or piling on more mayo.
Bring it all together. Add the yogurt-and-mayo dressing, the halved grapes, and the pecans right into the shredded chicken. Fold everything gently until it's well mixed, and every bite is coated. If you like, stir in a couple of teaspoons of fresh lime juice for a little brightness.
Taste and adjust. Give it a taste and adjust the salt and pepper if needed. Chill until you're ready to serve.
Tips for success
Shred the chicken fine — smaller pieces hold the dressing better and give you a creamier salad.
Season the chicken while it's still warm so the salt and pepper soak in.
Cut the grapes in half so you get that sweet pop in every bite without them rolling around.
A squeeze of fresh lime keeps everything tasting bright, especially in the summer heat.
Variations & Serving Suggestions
Serve it scooped onto soft bread or a croissant for a sandwich, spooned over crisp lettuce for a light lunch, or alongside crackers as a party appetizer. Prefer it richer? Use all mayo; prefer it lighter and tangier? Lean more on the yogurt.
Frequently Asked Questions
Q: Why doesn't this chicken salad have celery?
A: Chicken salad is an American classic, and the traditional version almost always uses celery for crunch. But on the border, we reach for pecans instead — they grow all over Texas and add a buttery crunch and richer flavor. It's the same American classic, made our Tex-Mex way.
A: Chicken salad is an American classic, and the traditional version almost always uses celery for crunch. But on the border, we reach for pecans instead — they grow all over Texas and add a buttery crunch and richer flavor. It's the same American classic, made our Tex-Mex way.
Q: Can I make this chicken salad ahead of time?
A: Yes — it's a great make-ahead dish. Cover and refrigerate up to 2 to 3 days. The flavors actually blend as it chills.
Q: How do I store leftovers?
A: Keep it covered in the fridge for up to 3 days. Because it has yogurt and mayo, don't leave it out at room temperature for more than about 1 hour.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes. Greek yogurt makes it thicker, tangier, and higher in protein, but plain regular yogurt works too — it'll just be a little looser. Either way, stir well so it blends smoothly with the mayo.
Hungry yet? Watch us make Tia Adriana's chicken salad step by step on our YouTube channel, Tex-Mex at Home — for the full recipe— and find more border-town favorites at TexMexatHome.com. If you make it, tell us in the comments: what's your favorite fresh summer recipe? ¡Hasta luego!
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