1. Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl.
2. Refrigerate until ready to dress the salad. The dressing can be prepared 2 days ahead.
3. Prepare/cook chicken. When the chicken is cooked and chilled, dice into bite-sized pieces and transfer to a large bowl.
4. Stir in pecans, grapes, celery, and dressing.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 230 (48%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 98.1mg||30 %|
|Sodium 415.8mg||14 %|
|Potassium 600mg||16 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 24.1g|
|Protein 37.2g||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: 478
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