Greek Yogurt Chicken Salad with Grapes and Pecans
Try this Greek Yogurt Chicken Salad with Grapes and Pecans recipe.
Try this Greek Yogurt Chicken Salad with Grapes and Pecans recipe.
- Carbohydrate 7.56674676966326 g
- Cholesterol 65.77089365 mg
- Fat 1.46667218033333 g
- Fiber 0.34261978268985 g
- Protein 26.4585242457458 g
- Saturated Fat 0.394639538583333 g
- Serving Size 1 1 Serving (152g)
- Sodium 74.5216524860214 mg
- Sugar 7.22412698697341 g
- Trans Fat 0.393472038583333 g
- Calories 154 calories
Step-by-step
- To cook chicken for this recipe, salt & pepper chicken and bake at 375 degrees F. for 15 minutes on each side for a total of 30 minutes.
- Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked.
- Feel free to use rotisserie or precooked chicken too.
- Shred or chop chicken and combine with grapes and pecans in a medium sized bowl.
- Set aside.
- In a small bowl, stir together the yogurt, celery, honey, vinegar, salt and pepper.
- Transfer the yogurt mixture to the medium bowl with chicken, grapes and pecans.
- Stir to combine.
- Store the salad in a tightly sealed container in the refrigerator for 3-5 days.
Why does the dressing watery separation happen before the bowl reaches the table? Low-fat plain Greek yogurt contains less milk fat than mayonnaise, meaning it releases whey much faster when mixed with salt and acid. Whisk the yogurt, cider vinegar, honey, salt, and black pepper in a separate small bowl first to form a stable emulsion before adding the poultry and produce. Freshly poached or roasted boneless skinless chicken breast retains natural internal moisture differently than wet-market rotisserie birds pumped with saline solutions. Pat the cooked chicken dry with paper towels after shredding to prevent excess water from diluting the dressing. Toast the chopped pecans in a 350 degree F oven for eight minutes until fragrant; raw nuts add a muddy flavor and soft bite. Halving red seedless grapes exposes their flesh to the dressing, which introduces unwanted liquid if left sitting too long. Combine the components no more than thirty minutes before serving if maximum crunch is desired, or store the airtight container up to five days while accepting progressive softening from the fruit. Celery cut into precise one-quarter-inch dice maintains structural resistance against the softer elements.
