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Chicken Salad with Grapes and Pecans (The Best!)

Recipe by: Katie Gets Creative
Prep Time: 30 minutes
Cook Time: 1 hour
Course: dinner
Servings: 4

Ingredients

  • 6 chicken tenders, cooked and chopped or shredded
  • 1 large green bell pepper, roasted
  • 1/2 cup chopped purple or yellow onion
  • 2 tbsp chopped green onion
  • 1/4 cup finely diced celery
  • 1/2 - 3/4 cup purple grapes, chopped in half
  • 1/4 cup chopped roasted pecans about 1/4 cup
  • 1 can water chestnuts, chopped
  • 2 tbsp dried cranberries
  • 1/2 - 3/4 cup mayo
  • 1-3 tbsp sweet relish
  • 1/2 - 1 yellow curry powder (or to taste)
  • salt & pepper, to taste

Instructions

  • Preheat oven to 450° F. Place bell peppers on a lined baking tray, and bake for 30-40 minutes or until nicely charred (not burnt) and soft. You can leave them whole or cut them in half before roasting. Once they're done, remove from oven and set aside to cool, then chop. Then add to your large mixing bowl.
  • Heat oil in a skillet over medium heat. Cook chicken tenders until meat is no longer pink throughout, around 10 minutes. Set aside to cool, and then chop. Add to your large mixing bowl.
  • Add pecans to a small baking tray under the broiler for 1-3 minutes or until lightly toasted. Watch them closely! Pecans burn easily and can ruin fast. Once the pecans have cooled, add them to the bowl.
  • Chop yellow or purple onion, green onion, celery, and water chestnuts. Add to the bowl.
  • Mix everything together that's in the bowl so far. Add in cranberries, mayo, relish, and season with curry powder, salt and pepper to taste. Enjoy!