Photo: Anna Pelzer
Grape and Pecan Chicken Salad
8 ingredients
5 min
4
openrecipes
In the South, we make chicken salad for any special occasion. Whether we are celebrating a birthday, hosting a bridal shower, or just getting together to talk with friends, chicken salad tea sandwiches are a staple. The great thing about this recipe is that it is quick, simple, and can help use up leftover roasted chicken to create a delicious meal. Keep this recipe on hand for the upcoming spring and summer months.
Estimated Nutrition (whole recipe, rough)
338
Calories
39g
Protein
11g
Fat
20g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Cooked Chicken Breasts
- 1 stalk Celery Finely Chopped
- ¼ cups Red Seedless Grapes Halved
- ¼ cups Pecans, Chopped
- ¼ cups Mayonnaise
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Dried Parsley Flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes