This easy, low-carb dish puts a fresh spin on a Southern classic with grapes and dill flavor—no cooking required!
Any meal that requires no cooking is a winner in my book. From peanut butter sandwiches to bell peppers and hummus, I’m all about quick and easy combos I can take straight from my pantry or fridge to the table. That’s especially true on weeknights when I come home from work too tired to cook.
This pecan-dill chicken salad recipe definitely makes the winner’s list. It comes together in mere minutes with ingredients I almost always have on hand. And it tastes both fresh and fancy! Chicken and mayonnaise are always a deliciously creamy and savory combo. The dill weed and thyme work together to create earthy, herbaceous notes, while the lemon juice brings in a bright citrusy zest. The celery and pecans deliver a satisfying crunch that perfectly complements the softer elements of this dish. And the grapes add a lovely touch of sweetness to balance everything out.
I typically make this dish when I have leftover chicken from a roast or barbecue. It’s a lovely, light meal for when I’m on my own—but it’s elevated enough to share at a get-together with my sorority sisters!
A fresh twist on a Southern classic
This pecan-dill chicken salad is a delicious twist on traditional Southern-style chicken salad. Where Southerners typically add sweet pickle relish for a touch of sweetness, this recipe includes dill weed for more of an herbaceous flair. The pecans are definitely a nod to Southern cuisine, as pecan trees are native to Georgia, Louisiana, Texas, and other states of the southern U.S. The ingredient that leads these two dishes to common ground is mayonnaise. Our Southern friends might insist that Duke’s brand is the best, but we can all agree that mayo brings a signature tang to any chicken salad!
How do I store leftovers?
Refrigerate your pecan-dill chicken salad within 2 hours of making it. Store leftovers in an airtight container in the fridge for up to 4 days. I do not recommend freezing this dish, as the texture may become watery and the ingredients can separate after thawing, resulting in an unappetizing consistency.
Similar recipes to try
Hungry for more low-carb meals that require zero cooking? Check out this Keto Chicken Curry Salad Recipe, this recipe for Healthy Broccoli Slaw, this Healthy Chopped Salad Recipe, this one for Traditional Pico De Gallo, this one for Jalapeño Popper Tuna Fish Salad, this one for Southern Style Keto Tuna Salad, and this Crab-Stuffed Avocado Salad Recipe.
Pecan-Dill Chicken Salad
Ingredients
- 2 cups cooked chicken
- 1/2 cup mayonnaise
- 1/4 teaspoon dill weed
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup red grapes quartered
- 1/4 cup diced celery
- 1/4 cup pecans chopped
- Lettuce leaves, crudités, low-carb wraps optional, for serving
Instructions
- Cut the chicken into bite-sized pieces or shred it with two forks. Put the chicken in a large mixing bowl.
- Add the mayo, dill weed, thyme, salt, lemon juice, grapes, celery, and pecans to the bowl. Fold with a wooden spoon or spatula until all ingredients are thoroughly mixed.
- Serve immediately with lettuce leaves, crudités, or low-carb wraps.
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