Prep Time15 minutes Servings8 servings
- 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
- 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.
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.
Prep: 15 min Bake: 25 min Total: 40 min Serves: 6
- For the sweet potatoes:
- 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
- 1 tablespoon melted coconut oil
- 1 tablespoon brown sugar (or coconut sugar or maple syrup)
- 1 garlic clove, minced
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper
- For the pecans:
- ½ cup pecans
- For the salad:
- 2 (6 ounce) bags organic spinach (about 8-10 cups spinach)
- 3/4 cup pomegranate seeds, from 1 pomegranate
- 2 medium ripe bartlett pears, thinly sliced
- ½ cup goat cheese (or can use feta)
- For the dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon honey
- ½ teaspoon dijon mustard
- Salt and pepper, to taste
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, cinnamon and cayenne. Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender, tossing a bit halfway through. They should get a little crispy on the edges.
- While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are fragrant and slightly golden brown on edges. Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
- In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.
- In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles. Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with extra pecans and goat cheese, if desired.
If you are serving this to a crowd/gathering, I recommend layering it on a platter. First add spinach, sweet potatoes, pear, pomegranate. Drizzle with dressing, then top with pecans and goat cheese. Do not toss together.