Chicken Salad with Pecans and Grapes
Rating: 
(170 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
Serves: 6 person(s)
Preparation Time: 20 mins
Cooking Time: 0 mins
Extra Time: 40 mins (for pre-cooking chicken, if necessary)
Yield: 6 x 1 cup servings
Served as an entrée or sandwich filling, this easy salad is delicious!
Suggestions:
This works great with rotisserie chicken from the deli!
Ingredients:
2 cup chopped, cooked, skinless chicken breast
1 1/2 cup seedless California grapes, rinsed and cut in half
1/4 cup diced celery
1 cup coarsely chopped toasted pecans (or roasted)
2 Tbsp chopped fresh basil
1/2 cup thinly sliced green onions
1 cup fat-free mayonnaise
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp fresh lemon juice
Directions:
Combine all salad ingredients in a bowl and mix well. Serve.
Variations:
For a gourmet sandwich or wrap, add to wholegrain bread, 1/2 pita pocket or large wholegrain tortilla.
Serving suggestions are not included in nutritional analysis.
Author:
California Table Grape Commission
CA Table Grape Commission
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