Chicken Salad with Apples, Grapes, and Spicy Pecans

James Baigrie
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.


Makes 4 to 6 servings

Recipe from


Recipe Time

Prep: 25 Minutes


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


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.

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


Sara Foster,

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

April 2007
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