Shred the chicken with fingers in a large bowl. Add the grapes and pecans and toss gently to mix. In a small bowl, stir together the yogurt, celery, honey, vinegar, salt, and pepper. Pour the dressing over the chicken and toss to coat. Store the salad in a tightly sealed container in the refrigerator for up to 3 days. Let stand at room temperature for about 15 minutes before serving.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 79 (38%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 36.6mg||11 %|
|Sodium 223.4mg||8 %|
|Potassium 208.2mg||5 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.4g|
|Protein 15.5g||22 %|
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Calories per serving: 209
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