Pecan-Grape Chicken Salad
- ¼ cup chopped pecans
- 1½ cups chopped rotisserie chicken
- ⅓ cup reduced fat olive oil mayonnaise
- ¾ tsp curry powder
- ⅛ tsp salt
- ¾ cup chopped celery
- ¾ cup seedless red grapes, halved
- 3 Bibb lettuce leaves
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine nuts, chicken, mayonnaise, curry powder, and salt in a large bowl; stir in celery and grapes. Serve over lettuce.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
21 |
21 |
| Sat. Fat (g) |
3 |
3 |
| Protein (g) |
22 |
22 |
| Carb (g) |
10 |
10 |
| Fiber (g) |
2 |
2 |
| T. Sugs (g) |
7 |
7 |
| A. Sugs (g) |
0 |
0 |
