Ingredients
- 8 ounces shredded rotisserie chicken
- ½ cup chopped pecans
- 1 apple, cored and chopped
- 10 seedless green grapes, quartered
- 1 cup mayonnaise
- 1 tablespoon low-fat vanilla yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon ground cumin
- salt and ground black pepper to taste
Why This Dish Is A Crowd Favorite
This salad is a quick and tasty way to use up leftover chicken. It’s fresh, light, and perfect for busy days when you want something healthy without much effort. Plus, it’s easy to customize with whatever veggies or dressings you have on hand.
Simple Cooking Tips
- Use shredded chicken for better texture and easier mixing.
- Add a squeeze of lemon juice to brighten the flavors.
- Chill the salad for 15 minutes before serving to let flavors meld.
- Add a squeeze of lemon juice to brighten the flavors.
- Chill the salad for 15 minutes before serving to let flavors meld.
Directions
Combin the shredded chicken, pecans, chopped apple, and quartered grapes in a large bowl. In a separate small bowl, whisk together the mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper until everything is well blended. Pour this dressing over the chicken mixture and give it a good toss to make sure everything is nicely coated. Cover the bowl and pop it in the fridge for about an hour to let the flavors meld and the salad chill. Once it’s nice and cold, give it a quick stir before serving.
Simple Serving Suggestions
Serve this salad on a bed of greens or in a whole wheat wrap for a filling meal. It also pairs well with crusty bread or pita chips for added crunch. A side of fresh fruit can make it a balanced lunch.
How To Store For Later
Store leftovers in an airtight container in the refrigerator. It’s best eaten within 2 days to keep the chicken fresh and the vegetables crisp. Give it a quick stir before serving again.
