This is not your everyday chicken salad. Adding red seedless grapes and pecan or walnut pieces to the mix, along with flavorful Dijon mustard and fresh parsley, make it a standout.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
½ cup vegan mayonnaise
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
1 pound cooked chicken breast meat, diced
1 cup red seedless grapes, quartered
1/3 cup pecan or walnut pieces
½ cup celery, fine dice
1/3 cup onion, fine dice
1/3 cup cooked egg white, small dice
1 tablespoon fresh parsley, chopped (substitute dry parsley if fresh is not available)
- In large bowl, combine vegan mayonnaise, Dijon mustard, salt, pepper and mix.
- Add reminder of ingredients, and lightly toss.
- Serve immediately or cover, date and refrigerate.
Makes 7 Servings
Serving size: ½ cup
Saturated Fat: 2g