Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. The dressing can be prepared 2 days ahead.
Prepare/cook chicken. When the chicken is cooked and chilled, dice into bite-sized pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 6|
|Calories from Fat: 345 (56%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 107mg||33 %|
|Sodium 687.2mg||24 %|
|Potassium 568.1mg||15 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 30.6g|
|Protein 37g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 615
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