Chicken Grape Salad
This main dish is a great way to use up leftover chicken (or turkey). Green grapes add a bit of refreshing sweetness and almonds lend crunch. Ready in 20 minutes.
Servings: 4 servings
Calories: 449kcal
Ingredients
Base salad
- 2 cups leftover white chicken meat shredded or in small chunks
- 1 stalk celery finely chopped
- 20 green grapes halved or quartered (reserve a few for garnish)
- 4 Tbsps mayonnaise or to taste
- ½ teaspoon salt
- ½ tsp black pepper
- ¼ cup toasted almond slices (you can sub walnuts or pecans)
- Greens of your choice
Optional additions
- pinch red pepper flakes
- 2 Tbsps roasted or fresh red pepper diced
- sprinkle paprika
- 1 cup finely diced, peeled green apple
- finely minced parsley
Instructions
- Toast almond slices in a non-stick skillet over medium high heat on stove. Watch them carefully since nuts can burn quickly. Toasting the slices might take 5-8 minutes.
- Cut chicken, celery and grapes (and any of the optional ingredients) into small uniform pieces.
- Mix in mayonnaise, salt and pepper.
- Plate up some lettuce or greens of you choice. Top with a ¼ of the chicken salad mix. Top with toasted almonds. (Garnish also with hot pepper flakes, paprika or parsley if using).
Nutrition
Calories: 449kcal | Carbohydrates: 35g | Protein: 25g | Fat: 26g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 282mg | Potassium: 430mg | Fiber: 9g | Sugar: 22g