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Farm Fresh: Pecan, grapes put crunch in salad

Thursday, August 15, 2002

By Betsy Kline, Post-Gazette Staff Writer

The superb quality and endless variety of fruits this summer has been nothing short of dazzling. Crave a snack? Pop some cherries or grapes. Want a cool dessert? Carve a sliver of melon or chop up some nectarines and drizzle with grenadine or fizzy wine. Yum.

It's easy to consume your recommended four to five servings a day of fruits and vegetables when they are so delectable and ready at hand.

Which is why we loved this Pecan Chicken Salad recipe: The cool crunch of celery, pecans and grapes combined with the protein of chicken makes for a yummy sandwich stuffer or brunch salad mounded on mixed greens. Make it just far enough in advance to refrigerate for an hour and allow the flavors to mingle.

Go ahead and have seconds! It's that good!

Pecan Chicken Salad

  • 2 cups (about 11 ounces) cooked white meat chicken, chopped into 1/2-inch dice, see note
  • 1 1/2 cups seedless red or green grapes, rinsed and cut in half
  • 1/2 cup celery, cut into 1/4-inch dice
  • 1 cup pecans, toasted and coarsely chopped
  • 2 tablespoons basil, fresh, chopped
  • 1/2 cup green onions, thinly sliced
  • 1 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 tablespoon fresh lemon juice
  • 12 slices bread or 6 rolls or pita rounds, if making sandwiches
  • Lettuce leaves for sandwiches

Combine all salad ingredients in a bowl and mix well. Chill in refrigerator at least one hour.

To make sandwiches, use about 3/4 cup salad per sandwich and layer between bread and lettuce. Makes 6 servings.

Note: We poached a whole chicken breast until just barely pink in the center and allowed to cool. This also works great with rotisserie chicken from the supermarket.

Nutritional analysis per serving: 610 calories; 17.1 grams protein; 48.4 grams fat; 28.9 grams carbohydrate; 61.7 mg cholesterol; 3.9 grams fiber; 466.3 mg sodium.

California Table Grape Commission


Betsy Kline can be reached at bkline@post-gazette.com or 412-263-1408.

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