Chicken Salad

Updated: Apr 26

The perfect protein packed lunch!


Recipe Adapted from Joanna Gaines' Magnolia Table

Serves Six


The Ingredients

  • 5 cups of shredded chicken (rotisserie chicken, or poached)

  • 1.5 cups halved red grapes

  • 3/4 cup chopped pecans

  • 1/4 cup thinly sliced green onions (green portions)

  • 1 cup olive oil mayo

  • Pink salt, to taste

  • Pepper, to taste

  • Add garlic salt, to taste


The Instructions

  • Combine the chicken, grapes, pecans, and green onions in a large bowl and toss together. Add mayo and salt and pepper to taste. Stir until combined.

  • Optional, serve on bibb lettuce.

  • Keeps in fridge for up to 3 days. YUM!


 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.



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