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Chicken Salad for One

Course Main Course
Cuisine American
Keyword chicken salad sandwich, chicken salad with grapes, leftover chicken recipe, single serving chicken salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 serving
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

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.