The City Magazine Since 1975

Muscadine & Pecan Late Summer Chicken Salad

Runner-Up {Side Dish} Stephanie Jo Chapa
Rate This Recipe: 
  • 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

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.