Need a fast fix dinner on a hot summer night? This is a twist on a classic chicken salad with grapes, celery, and pecans. It's MUCH lighter than the norm, and is modernized a bit with the addition of the uber trendy and fabulous kale. If you have chicken already cooked your dinner will be ready in 10. No lie.
Pecan Chicken Salad
-adapted slightly from tablespoon.com
1 lb chicken breasts, cooked as you wish (grilled, roasted, rotisserie, baked, whatevs) and chopped
cup kale, finely chopped
cup parsley, finely chopped
cup pecan pieces
stalk celery, chopped
cup red onion, finely chopped
cup red seedless grapes, halved
tablespoons plain Greek yogurt
teaspoons fresh lemon juice
Whisk yogurt, mayo, honey, and lemon juice together in a small bowl. Combine all other ingredients in a large bowl and drizzle with dressing. Toss to coat, and season well with salt and pepper. Serve in 'cups' of romaine lettuce heart leaves, bibb lettuce (wrap style), or over a plate of greens of your choice (which is what I did since I have some red leaf lettuce coming out my ears).