Prep Time15 minutes Servings8 servings

Ingredients

• 3 cups cubed or shredded chicken rotisserie chicken works great
• 2 stalks celery, chopped
• 2/3 cup pecans halves, or chopped
• 1 cup grapes, halved red, green, or combination of both
• croissants, sandwich rolls, bread, or wraps for serving
• (had bacon crumbles in the refrigerator, so I added those)

light and creamy chicken salad dressing

• 1/2 cup light mayo
• 1/3 cup nonfat Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 teaspoons dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon sherry vinegar

Instructions

• Stir together all dressing ingredients until smooth, set aside.
• In a large bowl combine chicken, celery, pecans, and grapes.
• Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.

Notes

I fixed 8 generously-filled croissant sandwiches with this recipe. You could easily make 10 lesser-filled sandwiches, or double or triple the recipe to feed a crowd. 

This recipe can easily be halved for a small batch OR it keeps very well in the fridge in an airtight container for several days. 

Pecans can be left out, or substituted with walnuts or cashews.