Chicken Salad Chopped Salad with Crackers
Chopped Chicken Salad with Grapes and Pecans is a quick chicken salad recipe with creamy dressing, lettuce, fruit, nuts, and crackers.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Salad:
- 5 cups romaine or iceberg lettuce finely chopped
- 2 cups cooked chicken breast diced
- ¾ cup celery finely chopped
- 1 cup red or green grapes quartered
- ¼ cup pecans chopped
- ¼ cup sliced green onions
For the Creamy Dressing:
- ¼ cup light Mayonnaise
- ¼ cup plain nonfat greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For Serving:
- 4 ounces buttery round crackers
Instructions
- In a small bowl, add the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper.
- Using a spoon, stir until the dressing is smooth.
- In a large mixing bowl, add the lettuce, chicken, celery, grapes, pecans, and green onions.
- Pour the dressing over the salad.
- Using a mixing spoon, toss gently until the salad is coated.
- Serve with buttery round crackers, pita chips, or mini crostini.
Notes
Yields: 4 Servings
Tips and Tricks
Chill before serving - A short chill in the refrigerator helps the dressing settle into the salad.Storing
Refrigerate - Place leftovers in an airtight container and refrigerate for up to 3 days. Store crackers separately - Keep crackers, pita chips, or crostini in a separate container so they do not soften. Stir before serving - Give the salad a gentle stir before serving because the dressing may settle at the bottom.Nutrition
Calories: 390kcalCarbohydrates: 33gProtein: 27gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 62mgSodium: 607mgPotassium: 536mgFiber: 3gSugar: 13gVitamin A: 654IUVitamin C: 7mgCalcium: 107mgIron: 3mg
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