Cool & Crunchy Chicken Salad Recipe

5 1
Cool & Crunchy Chicken Salad Recipe
Cool & Crunchy Chicken Salad Recipe photo by Taste of Home
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Cool & Crunchy Chicken Salad Recipe

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5 1
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When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken
  • 1 cup seedless red grapes, halved
  • 1 cup thinly sliced celery
  • 1 cup pecan halves, toasted
  • Lettuce leaves

Directions

In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cool & Crunchy Chicken Salad in Taste of Home June/July 2015

Nutritional Facts

1 cup: 340 calories, 24g fat (3g saturated fat), 69mg cholesterol, 311mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1/2 starch.

  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken
  • 1 cup seedless red grapes, halved
  • 1 cup thinly sliced celery
  • 1 cup pecan halves, toasted
  • Lettuce leaves
  1. In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cool & Crunchy Chicken Salad in Taste of Home June/July 2015

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