Chicken Salad
6 servings
servings20 minutes
active time25 minutes
total timeIngredients
1 lb cooked chicken breast meat (4 cups diced*)
2 cups seedless red grapes (halved)
1 cup celery, cut in halve lengthwise then sliced (from 2-3 sticks celery)
1/2 cup red onion (finely chopped, 1/2 medium red onion)
1 cup pecans (toasted and coarsely chopped)
1/2 cup mayo
1/2 cup sour cream (or plain Greek yogurt)
2 Tbsp lemon juice
2 Tbsp dill (finely chopped)
1/2 tsp salt (or to taste)
1/2 tsp black pepper
Directions
Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.
In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion and cooled pecans.
In a small bowl, add all of the dressing ingredients and stir to combine.
Add all of the dressing to the salad, or add it to taste and stir until salad is evenly coated with dressing. Cover and refrigerate until ready to serve.
Nutrition
Serving Size
-
Calories
438 kcal
Total Fat
33 g
Saturated Fat
6 g
Unsaturated Fat
25 g
Trans Fat
1 g
Cholesterol
71 mg
Sodium
398 mg
Total Carbohydrate
15 g
Dietary Fiber
3 g
Total Sugars
10 g
Protein
22 g
6 servings
servings20 minutes
active time25 minutes
total time