Easy Chicken Salad

Easy Chicken Salad

There’s something about flavorful chicken salad on crispy lettuce or toast. It usually lasts for 2 days. I like to switch it up and eat it on toast, romaine lettuce, whole wheat crackers, or on a wrap.


  • 1 lb chicken breast, shredded
  • 2 celery ribs (optional)
  • 1/4 cup light mayo
  • 1/4 cup pecans, chopped
  • 1/4 cup red seedless grapes
  • 1 green onion, thinly sliced
  • 2 tsp mustard
  • 1/4 tsp garlic powder
  • salt and pepper to taste


  1. In a large bowl, add chicken, celery, mayo, mustard, garlic powder, salt, and pepper.
  2. Toss until chicken is fully coated and ingredients are well-combined.
  3. Cover the bowl with a lid or plastic wrap and refrigerate until chilled about 1-2 hours.
  4. When ready to serve, add chopped pecans, red seedless grapes (cut in halves), green onion, and lightly toss. Serve chilled.


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