Chicken Salad for One
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Diced cooked chicken with celery, grapes, pickles and pecans in a mayo and mustard dressing. Eat it on bread or greens.
Ingredients
- 1 cup diced cooked chicken
- 1 celery rib chopped
- ½ cup red grapes chopped
- ¼ cup dill pickles chopped
- 2 Tbsp chopped pecans or other nuts
- 3 Tbsp mayonnaise
- 1 Tbsp stone-ground mustard
- ⅛ tsp kosher salt optional
- ⅛ tsp black pepper optional
Equipment
- mixing bowl
- cutting board
Directions
- Dice or shred the cooled, cooked chicken and put it in a bowl.
- Add the celery, grapes, pickles, and nuts, and toss to mix.
- Stir in the mayonnaise and mustard.
- Taste, then add salt and pepper if you like.
- Serve chilled or at room temperature.
Notes
For the best flavor, chill the salad for 20 to 30 minutes before serving.
Nutrition
Serving: 365g | Calories: 687kcal | Carbohydrates: 21g | Protein: 49g | Fat: 46g | Saturated Fat: 7.7g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 861mg | Potassium: 791mg | Fiber: 3.4g | Sugar: 14g | Vitamin A: 348IU | Vitamin C: 4.7mg | Calcium: 93mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); diced cooked chicken counted as roasted chicken breast, chopped pecans or other nuts (the first choice counted), stone-ground mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.