Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/10
Why This Recipe Is So Enjoyable
A quick and tasty way to use up leftover chicken without extra cooking. It’s fresh, satisfying, and perfect for busy days. You get a delicious meal with minimal effort and ingredients.
Cooking Pointers
- Use rotisserie chicken with skin removed for a lighter salad.
- Add a squeeze of lemon juice to brighten the flavors.
- Chill the salad before serving for the best taste and texture.
- Add a squeeze of lemon juice to brighten the flavors.
- Chill the salad before serving for the best taste and texture.
Directions
Tos the shredded chicken, pecans, chopped apple, and quartered grapes together in a large bowl. In a separate small bowl, whisk together the mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper until everything is well combined. Pour this dressing over the chicken mixture and give it a good toss so all the ingredients are nicely coated. Cover the bowl with plastic wrap or a lid, then pop it in the fridge for about an hour to let the flavors come together and the salad chill. When you’re ready, give it one last stir and serve.
Perfect Side Pairings
Serve the salad on a bed of crisp lettuce or inside a fresh pita pocket. It also works great as a sandwich filling or alongside crackers for a light lunch or snack.
Storage & Reheating
Store the salad in an airtight container in the fridge. It stays fresh for up to three days. Stir before serving, and avoid adding dressing until ready to eat if you want it less soggy.
256
people cooked this recipe
