Greek Yogurt Chicken Salad with Grapes and Pecans
Try this Greek Yogurt Chicken Salad with Grapes and Pecans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains honey
- 1/4 tsp salt
- 1 tsp honey
- 1 tsp cider vinegar
- 1 lb boneless skinless chicken breast(s) cooked and cooled
- 1 cup halved red seedless grapes
- 1/3 up chopped pecans toasted
- 1/3 up low-fat plain greek yogurt (i use chobani)
- 1/4 cup (1 stalk) diced celery
- 1/8 sp ground black pepper
- Carbohydrate 7.56674676966326 g
- Cholesterol 65.77089365 mg
- Fat 1.46667218033333 g
- Fiber 0.34261978268985 g
- Protein 26.4585242457458 g
- Saturated Fat 0.394639538583333 g
- Serving Size 1 1 Serving (152g)
- Sodium 74.5216524860214 mg
- Sugar 7.22412698697341 g
- Trans Fat 0.393472038583333 g
- Calories 154 calories
To cook chicken for this recipe, salt & pepper chicken and bake at 375 degrees F. for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie or precooked chicken too.Shred or chop chicken and combine with grapes and pecans in a medium sized bowl. Set aside.In a small bowl, stir together the yogurt, celery, honey, vinegar, salt and pepper. Transfer the yogurt mixture to the medium bowl with chicken, grapes and pecans. Stir to combine.Store the salad in a tightly sealed container in the refrigerator for 3-5 days.
