BEST Chicken Salad
from kristineskitchenblog.comMy chicken salad recipe has been a favorite ever since I first shared it way back in 2012! With grapes, celery, pecans and a simple creamy dressing, it's easy to make and loaded with flavor. It's the best way to use up leftover chicken!
Servings: 7 servings
Calories: 195kcal
Ingredients
- ½ cup plain Greek yogurt or mayonnaise
- ¼ teaspoon garlic powder or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups cooked chicken shredded or chopped
- ½ cup chopped celery
- ½ cup chopped pecans or walnuts or sliced almonds, toasted if desired
- ½ cup quartered grapes*
- ¼ cup finely chopped red onion optional
- bread, croissants or lettuce for serving
Instructions
- In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
- Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
- Taste and adjust seasonings as needed.
- Serve the chicken salad as a sandwich on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps.
Video
Notes
- Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.
- Make Ahead: Store chicken salad in an airtight container in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).
Nutrition
Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 4g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 151mg | Fiber: 1g | Sugar: 3g
