Chicken Salad
Deliciosu and easy-to-make chicken salad that is perfect for potlucks, or summer BBQs
Prep Time15 minutes mins
Active Time30 minutes mins
Course: Salad
Cuisine: American
Yield: 6
Calories: 476cal
Author: Melissa Haines
- 2 large chicken breast poached - see my notes for instructions
- 1 cup pecans chopped
- ½ cup green onions diced
- 1 cup red seedless grapes halved
Dressing
- 1 cup mayonnaise
- 2 tsp. dijon mustard
- ½ tsp. lemon juice
- ½ tsp. salt
- ½ tsp. ground black pepper
cube poached chicken
in a large bowl, add cubed and cooled chicken
add in, pecans, green onions, halved grapes, and any other add-in you prefer
to the top of the chicken and other ingredients, add mayonnaise, mustard, lemon juice, salt, and pepper
mix everything together
Nutrition facts are only an estimate
Poaching Chicken Breasts:
- Place chicken breasts into a pot or a large skillet
- Cover chicken with water - covering it completely and going 2 inches higher than chicken
- Bring water to a boil, and turn it down to simmer
- Place the lid onto the pot or skillet
- Let the chicken simmer until cooked through - the chicken should be completely white with no pink
- Remove the chicken, and cube, and let cool
Storage:
- Store for 3-5 days in the refrigerator
- Freezing is not recommended
Calories: 476cal | Carbohydrates: 8g | Protein: 18g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 504mg | Potassium: 433mg | Fiber: 2g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg