Napa Valley Chicken Salad
- Prep: 35 min
- Cook: 00 min
- Total: 35 min
- Servings: 4
½ cup chopped toasted pecans
1 cup diced celery
1 cup seedless red grapes halved
1 teaspoon Dijon mustard
2 green onions white and green parts, finely chopped
8 ounces cooked chicken diced
Step 1In a small bowl, combine the dressing and mustard and stir until well blended.
Step 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.
Step 3*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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