Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl.
Refrigerate until ready to dress the salad. The dressing cam be refrigerated 2 days ahead.
Prepare/cook chicken. When chicken is cooked and chilled, dice into bite-sized pieces and transfer to a large bowl.
Stir in pecans, grapes, celery, and dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 124 (82%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 14mg||4 %|
|Sodium 319.4mg||11 %|
|Potassium 35.9mg||1 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.3g|
|Protein 0.5g||1 %|
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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: 151
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