Chicken Salad - with Red Grapes, Pecans and Honey

My files are filled with recipes and photos I've not 'gotten around to' posting on An American Housewife - this is one of them.  If you visit daily, then you know that currently we are doing a more strict low carb, sugar free right now so I obviously didn't serve chicken salad with grapes and honey this week.  But I want to get some of these photos out of my files and onto my site so my family can use them... and I can find them quickly and easily in the future too!

This is a pretty regular chicken salad recipe except the use of red grapes makes it so pretty (compared to regular green grapes) and the use of honey instead of sugar adds some nutrients and flavor.  I was out of celery the afternoon I whipped this up so I added celery seeds to this particular batch.  It's best after it chills for at least 2-4 hours.  You can even make it up the night before and serve it the next day. 

Chicken Salad with Red Grapes, Pecans and Honey

1 lb. boneless, skinless chicken breasts, cooked and diced
1/3 c pecan pieces, toasted
1 c red seedless grapes
1 stalk celery, diced
1/2 c mayonnaise
2 t apple cider vinegar
2-3 t honey
1 t poppy seeds
salt and pepper

Mix the mayonnaise, vinegar, honey and poppy seeds to make the dressing.  You can do this up to a day or two in advance for best flavor.  Combine all the ingredients together and chill at least 2 hours.  Serve as is or some people like to serve chicken salad inside a scooped out melon half or on a bed of lettuce. 


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