Description
A quick, fresh chicken salad mixed with sweet grapes and crunchy pecans, perfect for lunch, light dinners, or picnics.
Ingredients
Scale
- 2 cups cooked chicken, diced or shredded
- 1 cup seedless grapes, halved (red or green)
- 1/2 cup pecans, chopped and toasted
- 1/2 cup celery, finely chopped
- 1/4 cup green onion, thinly sliced (optional)
- 1/2 cup mayonnaise
- 2 tablespoons plain yogurt or sour cream (optional, to thin)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Lettuce leaves, bread, or croissants for serving
Instructions
- If needed, cook and cool chicken (poach, roast, or use rotisserie). Chop into bite-size pieces.
- Wash and halve grapes. Chop celery and green onion.
- Toast pecans in a dry pan over medium heat for 2–3 minutes until fragrant. Let cool.
- In a bowl, mix mayonnaise, yogurt (if using), lemon juice, salt, and pepper to make the dressing.
- Add chicken, grapes, celery, green onion, and pecans to the bowl. Stir until evenly coated.
- Taste and adjust salt or lemon. Chill for 15–30 minutes if you have time, then serve.
Notes
For best texture, keep pecans separate until serving. Can be stored in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg