Ingredients
Scale
- 12 oz roasted rotisserie chicken breast (shredded (~3 cups))
- 1 medium Fuji apple (cored and diced)
- 1 cup seedless red grapes (sliced in half)
- ½ cup chopped toasted pecans
- ⅓ cup finely diced celery
- ½ cup mayonnaise (Duke’s preferred)
- ¼ cup ranch dressing
- 1 tsp powdered sugar
- Salt & pepper to taste (optional)
Instructions
Prep the Produce & Chicken:
- Shred the chicken and dice the apples, celery, and grapes. Toast pecans in a dry skillet over medium heat for 4–5 minutes, then let cool.
Mix the Dressing:
- In a small bowl, whisk together mayonnaise, ranch dressing, and powdered sugar until smooth.
Combine Ingredients:
- In a large mixing bowl, combine chicken, fruits, celery, and pecans. Pour the dressing over and gently fold until evenly coated.
Chill Before Serving:
- Cover and refrigerate for at least 30 minutes to let flavors blend.
Serve & Enjoy:
- Serve cold on croissants, in lettuce cups, or with crackers.
Notes
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Total Fat | 35g |
| Saturated Fat | 5g |
| Protein | 20g |
| Carbohydrates | 10g |
| Sugar | 8g |
| Fiber | 2g |
| Sodium | 420mg |
| Cholesterol | 70mg |
- Prep Time: 15 minutes
- Category: Lunch, main dish, Salad
- Cuisine: American, Southern American