The City Magazine Since 1975

Muscadine & Pecan Late Summer Chicken Salad

<h2>Runner-Up {Side Dish} </h2> <p><strong>Stephanie Jo Chapa</strong></p>
SERVES: 
4
Rate This Recipe: 
0
INGREDIENTS: 
  • 1 pint local muscadine grapes, sliced and seeded
  • 2/3 cup local pecans
  • 4 chicken breasts, cooked and chopped
  • 1 pint local blueberries
  • 1 bunch green onions, roughly chopped into half-inch pieces
  • 2/3 cup plain Greek yogurt
  • Salt and pepper, to taste
DIRECTIONS: 

Combine grapes, pecans, chicken pieces, blueberries, and green onions. Toss with yogurt and season to taste, using enough pepper that it can be seen in the yogurt. Serve with a half slice of whole wheat bread and sliced cantaloupe.