Chicken Salad Bowls With Grapes, Pecans And Butter Lettuce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Chicken · gluten-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb, shredded from a rotisserie bird cooked chicken
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3/4 cup, halved red grapes
• 1 cup, toasted and chopped pecans
• 2 stalks, finely diced celery
• 1 heads, torn butter lettuce
• 2, sliced scallions
• 1 tbsp, chopped fresh tarragon
• 1, juiced lemon
• 1/2 tbsp dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Toast the pecans dry in a skillet over medium heat for 4 minutes, shaking the pan, until they darken a shade and smell nutty. Cool them before chopping so they stay crunchy.
2. Pull the chicken into bite-size shreds rather than cutting it, which gives the dressing something to hold onto.
3. Whisk the mayonnaise, sour cream, dijon, lemon juice, tarragon, salt and pepper together, then fold in the chicken, celery and scallions until evenly coated.
4. Add the grapes and most of the pecans and fold once or twice more, stopping before the grapes break.
5. Pile the salad onto beds of torn butter lettuce and scatter the last of the pecans over the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook