Ingredients (7)
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chopped toasted pecans ½ cup
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diced celery 1 cup
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seedless red grapes halved 1 cup
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Dijon mustard 1 teaspoon
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green onions white and green parts, finely chopped 2
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Leftover Cooked Chicken, Diced 8 ounces
Steps (3)
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1In a small bowl, combine the dressing and mustard and stir until well blended.
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2In 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.
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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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