Chicken Salad With Pecans, Grapes and Pineapple

Chicken Salad With Pecans, Grapes and Pineapple

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Connie Veneracion


  • 3 chicken thighs bone in
  • salt
  • pepper
  • 1/4 teaspoon cayenne powder
  • 1 and 1/2 cups seedless grapes well chilled
  • 1 and 1/2 cups fresh pineapple chunks well chilled
  • 3/4 cup pecans toasted in an oil-free pan, cooled and roughly chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon lime juice or lemon juice


  • Wipe the chicken thighs with paper towels. Rub with one teaspoon salt, a quarter teaspoon pepper and all of the cayenne powder. Place in a covered container and leave to marinate for at least two hours.
  • Grill, broil, poach, fry or steam the chicken just until done. How you cook the chicken will affect the flavor and texture of the salad. Grilling will give the salad a lovely smoky taste and aroma while frying will give the chicken, and the salad, better texture. You choose which cooking method you prefer. I poached mine.
  • Cool the chicken then chill in a covered container for a couple of hours or overnight.
  • Take the chicken out of the fridge. Discard the bones. Cut the meat into one-inch cubes.
  • Place the grapes, pineapple and pecans in a bowl. Add the chicken. Toss lightly.
  • In a small bowl, stir together the mayonnaise, sour cream and lime juice. Add the to chicken, fruits and nuts. Toss lightly but thoroughly. Taste. Add salt and pepper, as needed.
  • Serve the chicken salad with pecans, grapes and pineapple at once while all the ingredients are still cold. Or chill in the fridge for at least an hour before serving.