Chicken Salad with Grapes Recipe

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This Chicken Salad with Grapes is so good - very refreshing and light! This makes a great lunch or light dinner. This is also the perfect recipe for your leftover chicken or turkey meat. It is very hard to give exact measurements of the ingredients used in this recipe, as this is one of those recipes that you can add or subtract to you and your family's tastes. Be creative!

More of Linda's wonderful Salad and Salad Dressing Recipes and Poultry Recipes.

Chicken Grape Salad

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Chicken Salad with Grapes Recipe:

Recipe Type: Poultry, Salad, Grapes, Chicken
Yields: 4 to 6 servings
Prep time: 20 min
Chicken cook time: 20 min


4 cups diced cooked chicken (about 2 pounds)*
Juice and zest of 1 lemon
1 cup pecans, toasted and coarsely chopped**
2 to 3 celery ribs, cut into small pieces
2 to 3 tablespoons finely-chopped onion
3 cups halved seedless red grapes
1/2 to 3/4 cup light or regular mayonnaise
1 tablespoon Dijon-style mustard
Coarse salt and freshly ground black pepper

* Poached, baked, or barbecued until the center of the chicken is no longer pink and reaches a temperature of 165 degrees F. on your meat thermometer. You could even use leftover turkey.

** You can substitute your favorite nuts.


In a large bowl, place the diced chicken. Add the lemon juice and lemon zest and toss to combine. NOTE: This is the secret ingredient in this recipe, as the lemon juice and zest give a refreshing, light taste to the salad. Don't skip this step.

Add the pecans, celery, onion, grapes, mayonnaise, Dijon mustard, salt, and pepper; toss together all the ingredients until combined.

Cover and place prepared chicken salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.

To serve, either serve as a salad or as a mixture for a sandwich. Makes enough to do both ways.

Makes 4 to 6 servings.


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