Low Fat Chicken and Grape Salad
This Chicken and Grape Salad was a favorite of guests at the former Heartland Spa in Wisconsin. It’s sure to please and makes the perfect addition to a summer lunch menu. Serve it on top of fresh lettuce leaves, stuffed inside whole wheat pita bread, or along slide a sliced tomato.
Servings: 8
Calories: 290kcal
This Chicken and Grape Salad was a favorite of guests at the former Heartland Spa in Wisconsin. It's sure to please and makes the perfect addition to a summer lunch menu. Serve it on top of fresh lettuce leaves, stuffed inside whole wheat pita bread, or along slide a sliced tomato.
Ingredients
- 2/3 cup celery - chopped
- 1/2 cup reduced calorie mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Fine Pink Salt
- 1/4 cup red onion - diced
- 1/8 teaspoon McCormick® Granulated Garlic
- 1/8 teaspoon dried thyme
- 1/8 teaspoon white pepper
- 2 1/2 cups chicken breast - no skin, no bone, cooked and cubed
- 1 1/2 cups seedless grapes - halved or quartered
Instructions
- Lightly spray a baking pan with spray pan coating.
- Pre-heat oven to 350º.
- Bake chicken for 20 minutes or until done. Let cool.
- Combine first 8 ingredients in a bowl.
- Cube cooked chicken and cut grapes in half.
- Add chicken and grapes to bowl and mix.
- Serve as suggested.
Spa Index Kitchen Notes
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Nutrition
Serving: 1 Serving | Calories: 290 kcal (15%) | Carbohydrates: 31 g (10%) | Protein: 22 g (44%) | Fat: 8 g (12%) | Cholesterol: 50 mg (17%) | Sodium: 358 mg (16%) | Fiber: 4 g (17%)
Really good — came to reprint because I make this with leftover turkey from Christmas and Thanksgiving.