Try this Chicken salad with red grapes and toasted pecans recipe, or contribute your own.
Suggest a better descriptionShred 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 | ||
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Calories: 209 | ||
Calories from Fat: 79 (38%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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: 209
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