Chicken salad with grapes, celery, and pecans, tossed in a creamy dressing. Serve it up on a bun or lettuce wrap as a cool and tasty lunch.
Ingredients
- 3 ½ cups cooked chicken, shredded
- 2 stalks celery, chopped
- ⅔ cups red grapes, halved
- ½ cup chopped pecans
- ½ medium red onion, diced
- ⅔ cup mayonnaise
- 2 Tablespoons plain Greek yogurt, or sour cream
- 2 Tablespoons chopped parsley, optional
- 1 teaspoon dijon mustard
- ½ teaspoon lemon juice
- salt and pepper, to taste
Instructions
- In a large bowl, stir together mayonnaise, yogurt, dijon mustard, lemon juice, salt, and pepper.
- Add remaining ingredients and toss to combine.
- Cover and refrigerate until serving. Serve on a bun, bed of lettuce, or crackers.
Notes
Although not required, I recommend refrigerating for at least 1 hour to allow the flavors to incorporate.
Refrigerate in an airtight container for up to 3 days. Stir in a bit of extra mayo before serving if the salad dries out.
Nutrition
Calories: 388kcal | Carbohydrates: 6g | Protein: 22g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 72mg | Sodium: 330mg | Potassium: 294mg | Fiber: 1g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
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