Simple and hearty chicken salad with grapes, pecans, celery and a light and creamy dressing with an ingredient that makes this traditional chicken salad better than the rest!
3 cups diced or shredded chicken roast chicken works great
2 stalks celery, chopped
2/3 cup pecan halves or chopped
1 cup grapes, halved red, green or a combination of both
Croissants, sandwich rolls, bread or wraps for serving
light and creamy chicken salad dressing
- 1/2 cup light mayo
- 1/3 cup fat-free Greek yoghurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 3 teaspoons dijon mustard
- 2 teaspoons honey
Blend all the ingredients for the dressing until smooth and set aside.
In a large bowl combine chicken, celery, pecans and grapes.
Pour dressing over chicken salad. Mix well and coat evenly with dressing.
I used this recipe to fix 8 generously filled croissant sandwiches. You could easily make 10 less stuffed sandwiches or double or triple the recipe to feed a crowd.
This recipe can easily be halved for a small batch, or it keeps very well in the refrigerator for several days in an airtight container.
Pecans can be omitted or substituted with walnuts or cashews.