This lightly dressed chicken salad is so delicious and satisfying. Although this recipe calls for pre-cooked rotisserie chicken, feel free to use your favorite grilled chicken recipe instead.
TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
| Prep Time | 20 min |
| Servings |
servings
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Ingredients
Dressing
- 1 tbsp real mayonnaise
- 2 tbsp Greek yogurt
- 2 tsp Dijon mustard gluten free
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- 2 tsp dried oregano
- salt and pepper to taste
Chicken Salad
- 12 oz rotisserie chicken breast chunk into equal size cubes
- 3 stalks celery chopped
- 3/4 c pecans roughly chopped
- 15 red grapes washed and cut in half
- 3 tbsp fresh parsley washed, stems removed, finely chopped
- 2 green onions finely sliced, green part only
- 4-6 leaves Romaine lettuce
- salt and pepper to taste
Garnish (opt)
Ingredients
Dressing
Chicken Salad
Garnish (opt)
|
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Instructions
- In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
- In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
- Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine. To serve, divide the chicken salad between the Romaine lettuce leaves. Garnish with parsley and/or green onions, if desired, and serve immediately.
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