A Fresh Spin on a Classic Dish

Although summer is drawing to a close, we (in the north) still have a few warm days left to enjoy.  And, I don’t know about you, but on warm days I prefer to eat light. For me, that means salad … vegetable salad, fruit salad, tuna salad, chicken salad … I love ‘em all! Although I’ve recently posted a recipe for one of my favorite chicken salads, Grilled Chicken Salad with Strawberries, I do have one more that I’d like to share. This salad is great with a side of fruit or in pita bread. It’s substantial and filling and I think you’ll enjoy it!

1/2 cup light mayonnaise
1/2 cup light sour cream
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
2 lbs skinned/boned chicken breasts, cooked & chopped
3 cups seedless red & green grapes, halved
1 cup chopped pecans, toasted
Lettuce leaves (optional)

Stir together 1/2 cup of mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in toasted pecans just before serving. Place one scoop of salad over lettuce leaves.

Note:  I’ve varied this recipe by leaving out the sour cream (increasing the mayonnaise a little) and lemon juice and adding some honey. Also very good!

Estimated nutritional value (6 servings): Calories 287, Total Fat 24 g, Cholesterol 28.6 mg, Sodium 572 mg, Potassium 326 mg, Carbs 19.5 g, Protein 8.5 g

(Original recipe found in Southern Living Magazine)

This entry was posted on Sunday, September 19th, 2010 at 12:53 pm and is filed under From the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.