COMBINE SALAD BASE: In a large mixing bowl, add 3 cups diced chicken, ¾ cup halved grapes, 1 chopped Gala apple, ½ cup chopped celery, ½ cup chopped pecans, and ¼ cup diced red onion. Toss gently to combine.
MAKE DRESSING: In a medium bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, and ½ teaspoon fresh ground black pepper until smooth and creamy.
MIX: Pour the dressing over the chicken mixture. Fold gently until everything is evenly coated.
CHILL: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
SERVE: Stir once before serving. Garnish with fresh chopped parsley if desired.
Notes
Make-Ahead: This salad can be made up to 3 days in advance and stored in the refrigerator in an airtight container.Storage: Store in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.Texture Tip: If the dressing thickens after chilling, stir in 1 to 2 tablespoons mayonnaise or a splash of milk to loosen.Shortcut: Rotisserie chicken works beautifully and saves time.Flavor Boost: Toasting the pecans adds deeper flavor and extra crunch.