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Chicken Salad with Grapes and Pecans

For whatever reason, to me, chicken salad says spring. I am always looking forward to picnic season and chicken salad seems to be such a great picnic food to me. If I’m being entirely honest, when I am traveling and doing events, this chicken salad saves my butt. It is protein packed and super delicious. When it is just out of the fridge or the cooler I find it so refreshing on a hot day. Try it in lettuce wraps, or on toast, it is even great with crackers.

 

Chicken salad in lettuce wraps (2)

Servings 4
Prep Time 10
Cook Time 10
Difficulty Level Easy
Course
Appetizer, Brunch, Lunch, Side
Diet Type
Dairy Free, Gluten Free
  • 2 lbs shredded chicken (or canned chicken drained)
  • 2 ribs celery (chopped)
  • 1/2 red onion, chopped fine
  • 1/2 cup mayo (more if you prefer...you can also split the amount of mayo with Greek yogurt)
  • 1 Tablespoon brown mustard
  • about 1 cup sliced seedless grapes
  • 1 cup whole pecans
  • 1-2 Tablespoons Cucina Aurora Veggie Dill Mix
  • 1 Tablespoon Lemon Infused olive oil
  • *If making lettuce wraps, you will need 1 head of Boston Bib Lettuce, or Iceberg lettuce. You can also add shredded carrots and bean sprouts as toppings
Combine all ingredients in a bowl and mix well. Serve with crackers, lettuce wraps, or on toast...or just out of the bowl. ENJOY! Refrigerate for up to one week.

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