Stef's Cranberry-Pecan-Grape Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.2 lbs boneless skinless chicken breasts1 red onion, diced3 cups diced grapes seedless1/2 cup celery diced (optional)2/3 cup craisins1/3 cup pecans2/3's cup hellmann's low fat mayonnaise8 ounces 0% Fat Fage Greek Yogurt6 tablespoons dijon mustard1/3 cup honeychopped fresh Parsley to tasteSalt to taste
Bake chicken breasts at 375 for 25 minutes, or until cooked through and slightly golden at the edges. Once cooled, dice into a fine chop.
Chop red onion, pecans, parsley and celery as required. Mix dry ingredients in a bowl. Mix wet ingredients in a separate LARGE bowl. Add cooked and diced chicken to wet ingredients and mix thoroughly. Slowly add in dry ingredients to wet ingredients and stir thoroughly. Serve over a salad, on toast, on crackers or on a bed of spinach.
Makes 6 servings, 1 cup =1 serving.
Serving Size: Makes (6) 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FLYSTEF17.
Chop red onion, pecans, parsley and celery as required. Mix dry ingredients in a bowl. Mix wet ingredients in a separate LARGE bowl. Add cooked and diced chicken to wet ingredients and mix thoroughly. Slowly add in dry ingredients to wet ingredients and stir thoroughly. Serve over a salad, on toast, on crackers or on a bed of spinach.
Makes 6 servings, 1 cup =1 serving.
Serving Size: Makes (6) 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FLYSTEF17.
Nutritional Info Amount Per Serving
- Calories: 325.6
- Total Fat: 7.2 g
- Cholesterol: 49.3 mg
- Sodium: 636.6 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 2.9 g
- Protein: 24.6 g
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