Balsamic Chicken Salad
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What You Need

  • 4 slices Sara Lee® Oven Roasted Chicken Breast; sliced 1" thick and cubed
  • ½ green apple; cored and cubed
  • ¼ cup red grapes; cut in half
  • 2 tbsp chopped celery
  • 1 tbsp minced onions
  • 3 tbsp light mayonnaise
  • 2 tsp balsamic vinegar
  • 1 tbsp honey
  • ½ tsp prepared mustard
  • 6 leaves romaine lettuce; chopped
  • 2 tbsp chopped toasted pecans

How to Make It

  1. In a medium mixing bowl combine the cubed chicken breast, diced apples, halved grapes, celery, light mayonnaise, balsamic vinegar, honey and mustard.
  2. Stir well.
  3. Place the chopped lettuce on a large dinner plate or bowl.
  4. Loosely mound the chicken salad atop the lettuce.
  5. Sprinkle with pecans and serve.

Serving suggestion: this makes a great lunch when served in a pita.

  1. Prepare the chicken salad as directed.
  2. Place lettuce into a pita pocket and spoon in chicken salad.
  3. Omit pecans.
Tags: Fruit, Nuts

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