Chicken Salad with Grapes
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
206 kcal
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Course
Main Course
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Cuisine
American
Chicken Salad with Grapes
Description
Chicken Salad with Grapes uses cooked chicken—rotisserie or freshly cooked—paired with crisp celery, crunchy pecans, and sweet grapes for variety in taste and texture. The dressing combines light mayonnaise, nonfat Greek yogurt, Dijon mustard, and honey, seasoned with garlic powder, salt, and pepper to create a slightly tangy and mildly sweet creaminess that complements the mix-ins without overwhelming them.
The preparation involves simply tossing the chicken and vegetables with the dressing until all components are thoroughly coated. This salad works well as a sandwich filling, particularly in croissants that add a flaky buttery element or in rolls, slices of bread, or wraps depending on preference.
Adjust pecans if preferred or omit for allergies, with walnuts or cashews as alternatives. Portions are easily scaled up or down, and the salad stores well in the refrigerator in an airtight container for several days, making it convenient for ahead-of-time preparation or leftovers.
Ingredients
- 3 cups chicken rotisserie chicken works great, cubed or shredded
- 2 celery chopped, stalks
- ⅔ cup pecans or chopped, halves
- 1 cup grapes halved, red, green, or combination of both
- Croissant for serving
- sandwich roll
- bread
- wrap
light and creamy chicken salad dressing
- ½ cup mayonnaise light
- ⅓ cup Greek yogurt nonfat
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 teaspoons Dijon mustard
- 2 teaspoons honey
Instructions
- Stir together all dressing ingredients until smooth, set aside.
- In a large bowl combine chicken, celery, pecans, and grapes.
- Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.
Notes
- This recipe filled eight generously stuffed croissant sandwiches, but can make about 10 smaller sandwiches or be doubled for a larger crowd.
- The salad keeps well in the refrigerator for several days when stored in an airtight container.
- Pecans can be omitted or swapped for walnuts or cashews depending on preference or allergies.
- The recipe can easily be halved for a smaller portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 314mg | 13% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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