Pecan Chicken Salad
Need a fast fix dinner on a hot summer night? This is a twist on a classic chicken salad with grapes, celery, and pecans. It's MUCH lighter than the norm, and is modernized a bit with the addition of the uber trendy and fabulous kale. If you have chicken already cooked your dinner will be ready in 10. No lie.
Pecan Chicken Salad
-adapted slightly from tablespoon.com
1 lb chicken breasts, cooked as you wish (grilled, roasted, rotisserie, baked, whatevs) and chopped
3/4
cup kale, finely chopped
1/4
cup parsley, finely chopped
1/2
cup pecan pieces
1
stalk celery, chopped
1/4
cup red onion, finely chopped
1
cup red seedless grapes, halved
2
tablespoons plain Greek yogurt
1
tablespoon mayonnaise
2
teaspoons honey
2
teaspoons fresh lemon juice
Whisk yogurt, mayo, honey, and lemon juice together in a small bowl. Combine all other ingredients in a large bowl and drizzle with dressing. Toss to coat, and season well with salt and pepper. Serve in 'cups' of romaine lettuce heart leaves, bibb lettuce (wrap style), or over a plate of greens of your choice (which is what I did since I have some red leaf lettuce coming out my ears).