Chicken salad with grapes and pecans
Prep time
Total time
Serves: 2
  • chicken breast, 1 cup cooked (about 1 small to medium sized breast)
  • grapes, ½ cup sliced
  • pecans, chopped, ¼ cup (1 oz)
  • celery, diced, ⅓ cup
  • black sesame seeds, ¼ cup
  • Greek yogurt, low fat, ⅓ cup
  • honey, 1 teaspoon
  • salt and pepper to taste
  1. Mix all yogurt, vinegar, honey, and sesame seeds in bowel and refrigerate until ready to dress the salad.
  2. Grill chicken breast over medium high heat until cooked through then cool at room temperature for 10 minutes before refrigerating.
  3. When the chicken is cold, dice into bite-size chunks, transfer to a large bowl.
  4. Combine chicken with pecans, grapes, celery and dressing.
  5. Serve with multigrain bread or over fresh lettuce of your choice.
Use rotisserie chicken or leftover chicken breast to save time.
Nutrition Information
Serving size: 1 of 2 servings Calories: 474 Fat: 21.9 g Saturated fat: 2.3 g Carbohydrates: 33.7 g Sugar: 21.5 g Sodium: 315 mg Fiber: 8.2 Protein: 41.1 g Cholesterol: 74 mg
Recipe by Feeling Foodish at