Napa Valley Chicken Salad

  • Prep: 35 min
  • Cook: 00 min
  • Total: 35 min
  • Servings: 4
Rated 4.4405/5 based on 84 customer reviews

Ingredients (7)

  • 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

Steps (3)

  • Step 1
    In a small bowl, combine the dressing and mustard and stir until well blended.
  • Step 2
    In 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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Reviews
(84)

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Rated 5 out of 5 by from Refreshing This recipe is wonderful seasoned and light! Instant crowd pleaser
Date published: 2019-08-27
Rated 5 out of 5 by from Quick & Delicious We love chicken salad and this recipe is delicious. I've always used mayo but replacing it with ranch dressing takes it to the next level. We eat it on lettuce leaves, it taste so fresh and adds some extra crunch. Yummy!
Date published: 2019-05-03
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