Tangy Chicken, Grape and Pecan Salad

Tangy Chicken, Grape and Pecan Salad

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A wonderfully refreshing dinner option served with steamed baby potatoes! The grapes add a delicious sweetness to the salad and the pecan nuts give it a good crunch!

  • Recipe serves4
  • Preparation time30 minutes


  • 4 boneless roast chicken breasts, diced
  • 1 cup seedless red grapes, halved
  • ½ cup roasted pecan nuts, roughly chopped
  • 1 red onion, finely diced
  • ½ cup mayonnaise
  • ½ cup KNORR Creamy Garlic and Herb Salad Dressing
  • 30g rocket leaves


  • Dice the roast chicken breasts and place into a mixing bowl
  • Add the grapes, pecan nuts, red onion, mayonnaise and KNORR Creamy Garlic & Herb Salad Dressing and mix until well combined
  • Stir through the rocket leaves, transfer to a serving bowl and serve!
  • Tip – This salad can also be used to stuff lunchbox pitas or serve on lettuce leaves!