This Chicken Salad with Grapes, Radish & Pecans in a smooth Avocado Dressing is loaded with flavor and extra delicious. Enjoy it on top of greens, in a bowl, as a lettuce wrap or in a sandwich.

I’ve got the perfect grab-n-go recipe that is ideal for afternoon picnics or lazy weekends on the lake.  

Chock full of California goodness, it’s even easier using butter lettuce instead of bread. Just mound a spoonful or two into the sturdy, nutritious leaf and eat it like a taco!

I’ve been following the keto diet the last few weeks and this definitely qualifies as low carb, but you won’t miss any.  

If you are a bread eater, I’m sure this is divine between two slices of ciabatta or whole wheat toast. Pick what works for you!

The grape selection is key! I chose these Summer Royal grapes because they were fresh from my local farmer’s market supplied by our local University. They are giant, firm and sweet! Despite the dark color on the outside, the flesh is a refreshing green that bursts with flavor!

I made my own shredded chicken earlier in the day, but you can use canned chicken, or even rotisserie chicken to cut down on prep time. Combine the shredded chicken, grapes, pecans, green onion and radish in a mixing bowl.

To make the dressing, I started with smashing a ripe avocado in the bottom of a bowl.

Add the mayo, yogurt, lemon juice and spices to combine and mix well.

Pour over the chicken and grape mixture and stir well to combine.

Allow the mixture to rest for a few minutes (or for as long as a day) until ready to use. Reserve about a 1/4 cup of the dressing to mix in if it needs more moisture during serving prep.

When ready to serve, break off individual leaves from the butter lettuce head.

And load ’em up!

Chicken Salad with Grapes, Radish & Pecans in Avocado Dressing

Susan the CA Grown Mom

This Chicken Salad with Grapes, Radish & Pecans in a smooth Avocado Dressing is loaded with flavor and extra delicious.

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Course Appetizer, Salad

Cuisine American

Servings 6 servings

Calories 396 kcal

Ingredients

  

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For the Salad

• 2 lbs. shredded chicken cooked
• 2 cups grapes halved or quartered
• 3 radishes halved and sliced thin
• 1/4 cup pecan pieces
• 10 stalks green onion sliced thin (green part)

For the Dressing

• 1 avocado pitted
• 1/3 cup mayo
• 1/3 cup plain yogurt
• 1/2 lemon juiced
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. salt

Instructions

 

For the Salad

• Add the chicken, grapes, radish, pecans, and green onion in a bowl.
• Pour the dressing over and stir well combine.  

For the Dressing

• Place the avocado in a bowl and smash.
• Add the rest of the ingredients and mix well to combine.
• Reserve a 1/4 cup of the dressing for later.

To Serve

• Place in the refrigerator to rest.
• Once ready to prepare wraps, use the reserved dressing if needed. 

Notes

Use butter lettuce to spoon chicken salad into and eat like a taco or wrap-style, or enjoy between bread as a sandwich. 

Nutrition

Calories: 396kcalCarbohydrates: 16gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 428mgPotassium: 938mgFiber: 4gSugar: 10gVitamin A: 366IUVitamin C: 16mgCalcium: 55mgIron: 1mg

Keyword avocado, chicken, grape, green onion, lemon, Pecan, radish, yogurt

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Do the radishes add much to this chicken salad with grapes? Oh, yeah they do.

Radishes are just way too delicious to be left to the side as a garnish. We think radish can be the star of the show. This Watermelon Radish Salad recipe proves it.

Once you’ve tried that, check out this Radish Butter recipe, KC’s Radish & Cucumber Salsa, and Alison’s Egg Salad Sandwich with Fennel & Radishes. Consider your salad game officially improved.