BEST Chicken Salad
from kristineskitchenblog.com
My 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!
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 7 servings
Calories: 195kcal
- 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
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.
- 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).
Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 4g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 151mg | Fiber: 1g | Sugar: 3g
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