Begin by removing your chicken breasts from the refrigerator and allowing them to reach room temperature. This is important for even cooking throughout the meat. While the chicken is warming, place a sheet of plastic wrap on your cutting board. Then, lay the chicken breasts on top and cover them with another sheet of plastic wrap. Using a meat pounder or rolling pin, gently pound the chicken to uniform thickness. This ensures that the chicken will cook evenly and prevents dry edges or undercooked centers.

Heat a large sauté pan over medium-high heat until it is hot. Generously season both sides of the flattened chicken with salt and pepper. Add enough olive oil to coat the bottom of the pan completely. Place the chicken breasts in the hot pan and cook for exactly one minute on each side. This quick sear creates a flavorful crust that locks in the chicken’s natural juices. After flipping, immediately reduce the heat to low. Cover the pan with a lid and set a timer for ten minutes.

When the timer sounds, turn off the heat but leave the cover on for an additional ten minutes. Do not remove the lid during this step. This gentle steaming method finishes cooking the chicken while keeping it incredibly moist and tender. The residual heat completes the cooking process without drying out the meat.

Once the ten-minute resting period is complete, transfer the chicken to a cutting board and allow it to cool slightly. Using two forks or your fingers, shred or chop the chicken into bite-sized pieces. Do not cut the pieces too small, as larger chunks provide better texture in the finished salad. Set the prepared chicken aside while you create the dressing.

In a large mixing bowl, combine the mayonnaise, lemon juice, granulated sugar, ground black pepper, salt, and seasoned salt. Stir these ingredients together thoroughly until the dressing is smooth and well combined. Take a moment to taste the dressing and adjust the seasonings to match your personal preferences. Some people prefer extra lemon juice for brightness, while others like additional sweetness.

Add the shredded chicken to the bowl containing the dressing. Then, add the diced pecans, finely diced red onion, and diced celery. Stir everything together using a spatula or large spoon until the chicken and vegetables are completely coated with the creamy dressing. Make sure that every piece of chicken receives an even coating of the flavorful mixture.

Finally, gently fold in the sliced red grapes. Handle the grapes carefully to avoid crushing them, as you want to preserve their texture and juicy bursts of sweetness. Place the prepared salad in an airtight container and refrigerate for at least thirty minutes before serving. This resting period allows the flavors to meld together beautifully and creates a more cohesive dish. Additionally, the cold temperature enhances the refreshing quality of this salad.