Salmon Salad with Grapes and Pecans updates a classic chicken salad. Perfect for lunch or a light supper on croissants, lettuce leaves, avocado half or more!
20 ounces salmon filletsor a bit more, about 3 cups of cooked cubes
½cupwater
½cupwhite wine
1cuphalved red seedless grapes
½cupchopped celery
½cupchopped pecans
Dressing:
½cupmayonnaise
½cupplain Greek yogurt
2Tablespoonsapple cider vinegaror enough to thin to mixable consistency
¼teaspoonsaltpepper (or to taste)
Instructions
Bring ½ cup white wine and ½ cup water (can sub all water or broth) to a simmer in a large skillet. Salt salmon lightly, then add to the skillet and cover. Simmer until cooked through, about 10 minutes. Cut into bite-sized cubes and cool (can set cooked salmon briefly in freezer to hasten cooling).
Halve grapes and chop celery. Chop pecans if needed.
Mix dressing ingredients.
Combine cooled salmon with other ingredients and the dressing. Mix with a spoon until just combined.
Serve on bread or croissants as a sandwich or over lettuce as a salad.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.