Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 ½ cups seedless grapes (red or green), halved
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 celery stalks, finely chopped
- ½ cup chopped pecans or walnuts, lightly toasted
- Salt and pepper to taste
Instructions
- Cook the Chicken: Boil water in a pot, add chicken breasts, and cook for about 15-20 minutes until no longer pink. Let cool before shredding.
- Prepare the Dressing: In a large bowl, mix mayonnaise and Dijon mustard until smooth. Season with salt and pepper.
- Combine Ingredients: Toss in chopped grapes and celery into the dressing. Fold in shredded chicken gently, then add nuts last.
- Chill and Serve: Cover with plastic wrap and chill in the fridge for at least 30 minutes. Serve cold on lettuce leaves or as a sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg