Peachy Chicken Salad
A vibrant and flavorful chicken salad combining juicy peaches, sweet grapes, crunchy pecans, and tender chicken, perfect for a light lunch or summer gathering.
Ingredients
- 1/3 cup mayonnaise ⓘ
- 2 tablespoons milk ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 1/4 teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon ⓘ
- 2 1/2 cups cubed cooked chicken ⓘ
- 1 cup seedless red grapes halved ⓘ
- 1 cup frozen tiny peas thawed ⓘ
- 2 large peaches peeled and chopped ⓘ
- 1/2 cup pecan halves toasted ⓘ
Instructions
- In a large bowl, stir the mayonnaise, milk, salt, pepper, and tarragon until smooth.
- Add the cubed cooked chicken and toss to coat evenly.
- Stir in the halved grapes, thawed peas, chopped peaches, and toasted pecans.
- Serve in a lettuce-lined bowl if desired.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for half of the mayonnaise. If fresh peaches are unavailable, canned peaches in juice can work in a pinch, but drain them well. Experiment with other nuts like walnuts or almonds for a different flavor. Add a squeeze of lemon juice to brighten the salad and prevent the peaches from browning.
Serving Suggestions
Serve this Peachy Chicken Salad over a bed of mixed greens or in a sandwich for a refreshing lunch. Pair it with whole grain crackers or a side of fresh fruit for a complete meal. It also pairs beautifully with Light And Easy Chicken Divan for a delightful dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery over time, so stir well before serving. If you need to reheat the chicken, do so gently in the microwave, but it's best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Chicken Salad contains roughly 881 calories, with 27g protein, 156g carbohydrates, and 21g fat. It is an excellent source of iron (160% of the Daily Value), calcium (101% of the Daily Value), and vitamin C (68% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2423mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned chicken for this recipe?
Yes, canned chicken can be used as a time-saver. Drain and rinse it well to reduce sodium content, then proceed with the recipe as usual. However, freshly cooked chicken adds a better texture and flavor.
Is it possible to make this salad ahead of time?
Absolutely! You can prepare the salad a few hours in advance. Just keep it covered in the refrigerator. If making it the night before, consider adding the peaches and pecans right before serving to maintain their texture.
What can I substitute for tarragon?
If you don't have tarragon, fresh dill or thyme can work as substitutes, though the flavor will differ slightly. For a more robust flavor, try using a pinch of Italian seasoning. Adjust according to your taste preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).