Napa Valley Chicken Salad
Ingredients(7)
½ cup
chopped toasted pecans
½ cup
diced celery
1 cup
seedless red grapes halved
1 cup
Dijon mustard
1 teaspoon
green onions white and green parts, finely chopped
2
Leftover Cooked Chicken, Diced
8 ounces
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
In a small bowl, combine the dressing and mustard and stir until well blended.
- 2
In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.
- 3
*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
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