Chicken Salad with Grapes
Chicken Salad with Grapes is a creamy, fresh meal idea that'll become a regular in your recipe book. Easy to make and crazy good!
Servings 6
Calories 425kcal
Equipment
Ingredients
- 2 ½ cups cooked chicken breast small diced
- 1 cup Honeycrisp apple small diced
- ¾ cup red grapes cut in half
- ½ cup celery small diced
- ¼ cup dried cranberries
- ¼ cup toasted pecans finely chopped
- 2 tablespoons red onion or green onion peeled and minced
- Croissants or bread slices for serving
- Romaine lettuce leaves for serving
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice fresh squeezed
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, whisk together the mayo, Dijon, parsley, lemon juice, lemon zest, garlic powder, onion powder, paprika, salt, and pepper until evenly combined.
- Add the chicken, apple, grapes, celery, cranberries, pecans, and onion to the bowl with the dressing. Gently stir everything together until well coated.
- Serve immediately or cover with plastic wrap and chill until ready to serve. Enjoy as is or turn the chicken salad into a sandwich with a couple of leaves of Romaine lettuce.
Notes
- Store leftovers in the fridge in an airtight container for up to 3 days. Do not freeze.
- You can substitute a rotisserie chicken from the store. Remove the skin and shred the meat.
- To toast the pecans: Add them pecans to a dry skillet. Place over medium heat and cook for 3-5 minutes, stirring frequently until fragrant and toasted. Transfer to a small bowl to cool.
Nutrition
Calories: 425 kcal | Carbohydrates: 13 g | Protein: 19 g | Fat: 33 g | Saturated Fat: 5 g | Polyunsaturated Fat: 18 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 65 mg | Sodium: 413 mg | Potassium: 279 mg | Fiber: 2 g | Sugar: 10 g | Vitamin A: 200 IU | Vitamin C: 4 mg | Calcium: 27 mg | Iron: 1 mg