ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Salad with Apples, Grapes, and Spicy Pecans

James Baigrie
Prep time 25 mins
Yield Makes 4 to 6 servings
This sweet, crunchy salad tastes great on its own. It also makes a good sandwich on toasted multigrain bread or in a whole-wheat pita with watercress.

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup fruit chutney*
  • 5 chicken breast halves, cooked and cut into bite-size pieces (about 6 cups)
  • 2 celery ribs, chopped (about 1 cup)
  • 1 cup red seedless grapes, cut in half
  • 1 tart apple, such as Granny Smith or Pippin, peeled and chopped (about 1 1/4 cups)
  • 1/4 cup chopped fresh parsley
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 cup Spicy Pecans

How to Make It

  1. Stir together first 3 ingredients in a medium bowl. Add chicken pieces and next 6 ingredients, and gently toss. Sprinkle with Spicy Pecans, and serve immediately, or cover and chill up to 3 days.

  2. *For testing purposes, we used Crosse & Blackwell's Genuine Major Grey's Chutney.

Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market