Chicken And Grape Salad

A quick and tasty lunch using leftover cooked chicken.

Serves 4


  • 1lb leftover cooked chicken
  • 2 hard boiled eggs, sliced
  • 1 cup red or green grapes, sliced in half or leave whole
  • 2 stalks celery, sliced
  • ½ cup chopped toasted pecans
  • Flesh from 1 avocado, sliced
  • 2 large ripe tomatoes, diced
  • 2 tablespoons olive oil and 2 tablespoons lemon juice, as dressing


  1. Place all salad ingredients into a bowl and mix gently.
  2. Drizzle with oil and lemon juice, toss gently and serve.