Pesto Chicken Salad with Grapes
If you need a simple appetizer or tasty snack, this pesto chicken salad with grapes is perfect! Enjoy as a dip, or serve in phyllo cups for an elegant dish.
Servings: 6 servings
- 3 cloves garlic (peeled)
- 1 cup fresh basil leaves
- 1/2 cup nonfat plain yogurt (not Greek)
- 2 tablespoon white wine vinegar
- 2 tablespoon olive oil (extra-virgin)
- 1/2 teaspoon pepper
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon sugar
- Dash of red pepper flakes (optional)
- 12 ounces chicken breast (cooked and shredded)
- 1 cup carrots (coarsely shredded)
- 1 cup seedless red grapes (halved lengthwise)
- 2 scallions (coarsely chopped)
With your food processor running, add the peeled garlic.
Once the garlic is minced, add the fresh basil, plain yogurt, white wine vinegar, olive oil, salt, pepper, sugar, and red pepper flakes.
Continue to blend until all of the ingredients are well-combined and the dressing is creamy.
In a large bowl, add the shredded chicken breast, shredded carrots, grape halves, and chopped scallions. Gently toss to combine.
Add the dressing and toss again.
This recipe is for 6 servings of chicken salad with pesto.
The salad is best served immediately, but you can make the dressing up to 24 hours in advance and store in an airtight container in the refrigerator.
If you are planning to serve in phyllo cups, dice the grapes and chicken into smaller pieces.
Serving: 1serving | Calories: 170kcal | Carbohydrates: 10g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 167mg | Potassium: 0mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 9g