Grammy's Kitchen · Chicken Salad · Lighter Apple Pecan Chicken Salad
One of 109 chicken salad recipes we measured
2 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 6% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| dairy | 2% | 0% |
| aromatics | 1% | 4% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 large boneless skinless chicken breasts (pounded to 1/2 inch thickness) |
| salt and pepper to taste | |
| 2 g | 1 teaspoon Italian seasoning |
| 320 g | 8 slices sandwich bread ((I used a whole grain wheat - I recommend something like this!)) |
| 30 g | 1 cup chopped romaine lettuce |
| 1 apple ( cored and chopped) | |
| 40 g | 1 celery stalk (chopped) |
| 36 g | 1/4 cup dried cranberries |
| 50 g | 1/3 red onion (diced) |
| 36 g | 1/3 cup pecans |
| 82 g | 1/3 cup plain fat free Greek yogurt |
| 55 g | 1/4 cup light mayo (may sub additional greek yogurt) |
| 13 g | 1 tablespoon dijon mustard |
| 1 g | 1/2 teaspoon garlic powder |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Crisp apples, meaty yet almost sweet pecans, shredded chicken, and squeeze of fresh lemon juice all sandwiched within a toasty croissant – that’s what you can call a great lunch! I've also read somewhere that going light on the mayo can really make the dif” — a cook, 5.0★