LOW CARB | Walnut & Grape Chicken Salad

Name: LOW CARB | Walnut & Grape Chicken Salad
Total time: 1200 s
Yield: 3 servings
Cuisine: American
Ingredients: 4 each chicken breasts; 1/2 cup celery | finely chopped; 1/2 cup sweet onion | finely chopped; 3/4 cup purple seedless grapes | halved; 1/2 cup walnut pieces - or chopped pecans/sliced almonds; 1/2 cup sour cream; 1/2 cup mayonnaise; cayenne pepper; salt; baby spring salad mix

Kerrie Snider Owen @cook_3494582

My own concoction, but hands down...best chicken salad I've ever had.

Kerrie Snider Owen @cook_3494582

My own concoction, but hands down...best chicken salad I've ever had.

Saved

Ingredients

20 mins

3 servings

4 eachchicken breasts
1/2 cupcelery | finely chopped
1/2 cupsweet onion | finely chopped
3/4 cuppurple seedless grapes | halved
1/2 cupwalnut pieces - or chopped pecans/sliced almonds
1/2 cupsour cream
1/2 cupmayonnaise
cayenne pepper
salt
baby spring salad mix

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Steps

20 mins

1

Preheat oven to 400*. Rinse chicken and pat dry with a towel. Place on tinfoil. Rub with olive oil, salt, pepper and garlic. Pull foil ends up and close like a packet. Bake for 30-40 minutes. Remove, cool and shred chicken with forks.
2

Gently combine all ingredients, except for salad greens.
3

Chill chicken salad for at least 30 minutes or until ready to serve.
4

Place on top of baby spring salad bed. |enjoy|