Chicken Salad with Apples, Grapes, and Spicy Pecans

Chicken Salad with Apples, Grapes, and Spicy Pecans
Photo by James Baigrie


  • 1 tart apple, such as Granny Smith or Pippin, peeled and chopped (about 1 1/4 cups)
  • 5 chicken breast halves, cooked and cut into bite-size pieces (about 6 cups)
  • 2 celery ribs, chopped (about 1 cup)
  • Freshly ground pepper, to taste
  • 1 cup red seedless grapes, cut in half
  • Sea salt, to taste
  • 1 cup mayonnaise
  • + 4 more ingredients
    • ¼ cup fruit chutney*
    • 1 cup Spicy Pecans
    • 2 tablespoons Dijon mustard
    • ¼ cup chopped fresh parsley

Stir together first 3 ingredients in a medium bowl. Add chicken pieces and next 6 ingredients, and gently toss. Sprinkle with Spicy Pecans, and serve immediately, or cover and chill up to 3 days. *For testing purposes, we used Crosse & Blackwell's Genuine Major Grey's Chutney.

View full recipe at My Recipes


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