CHICKEN SALAD WITH GRAPES
Classic creamy chicken saladwith sweet grapes, crunchy celery, toasted pecans, and fresh herbs. Perfectfor sandwiches, salads, or crackers. Delicious and refreshing!
Ingredients
For the Chicken Salad:
- 3 cups cooked chicken diced or shredded (about 1 lb)
- 1½ cups red or green grapes halved
- 2 stalks celery finely diced
- ½ cup pecans toasted and roughly chopped
- 2 tablespoons fresh dill chopped (or tarragon)
- 2 green onions thinly sliced (optional)
- ¾ cup mayonnaise use quality mayo
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon paprika optional, for color
For Serving:
- Croissants rolls, or sliced bread (for sandwiches)
- Lettuce leaves butter lettuce, romaine, or mixed greens
- Crackers for appetizer
- Fresh lettuce cups for low-carb option
- Sliced tomatoes and avocado for sandwiches
Instructions
- Dice or shred cooked chicken into bite-sized pieces.
- Toast pecans in dry pan 3-4 min until fragrant. Cool, then chop.
- Halve grapes, dice celery, chop dill, slice green onions.
- Whisk together mayo, sour cream, Dijon, lemon juice, honey, garlic powder, salt, pepper.
- Combine chicken, grapes, celery, pecans, herbs. Pour dressing over, fold gently.
- Cover and refrigerate at least 30 minutes before serving.
- Serve on croissants, over greens, or with crackers. Enjoy!
Notes
- Chicken: Rotisserie chicken works great! Must be completely cool.
- Grapes: MUST halve them! Red or green both work. Pat dry after washing.
- Nuts: TOAST THEM! Walnuts or almonds work too.
- Storage: Refrigerate 3-4 days. Best within 2 days. Don't freeze.