Terry Cobb
I started off recording myself preparing this salad, but for whatever reason, my computer didn’t record it! So I have included a picture of the finished dish. This recipe is a favorite of one of our clients here at YPB. I ate this for lunch then invited a friend over for dinner and she helped me eat the rest. It was very good and I would highly recommend trying it. The pecans give it that “extra something”.
Chopped chicken with chilled red and green grapes, accented with bites of apple and pecan.
2 Servings
Ingredients:
- 2 portions of cooked chicken, chopped (about 1/2 lb)
- 1/2 C seedless red grapes, chilled, halved
- 1/2 C green grapes, chilled, halved
- 1 apple, cored and diced
- 1/2 C fat-free mayonnaise
- 1 lemon, halved
- 1/4 t ground black pepper
- 2 C baby romaine leaves
- 2 T chopped pecans
Directions:
- In a medium mixing bowl, combine precooked and chopped chicken, chilled red and green grapes, apple, mayonnaise, lemon juice and black pepper.
- Place baby romaine leaves on 2 small plates.
- Divide chicken salad mixture into 2 portions and spoon onto lettuce.
- Sprinkle each salad with half the chopped pecans.
- Serve and enjoy!
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