Creamy chicken salad with grapes and pecans


  • 200 g fusilli (pasta spirals)
  • 150 g low–fat natural yogurt
  • ¼ cup (60 g) mayonnaise
  • 1 teaspoon white wine vinegar
  • 2 teaspoons French mustard
  • ¼ cup (15 g) chopped fresh tarragon
  • 250 g skinless boneless roast chicken, cubed
  • 2 stalks celery, cut into fine strips
  • 125 g seedless black grapes, or a mixture of black and green grapes, halved
  • ½ cup (50 g) pecans, toasted and roughly chopped
  • salt and pepper
  • sprigs of fresh tarragon to garnish
  • mixed green salad to serve (optional)


  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Drain and rinse with cold water, then drain again and leave to cool.
  3. Meanwhile, mix the yogurt with the mayonnaise, white wine vinegar, mustard and tarragon in a large bowl.
  4. Stir until all the ingredients are combined and the dressing is smooth.
  5. Add the pasta, chicken, celery, grapes, toasted pecans and seasoning to taste.
  6. Toss until the ingredients are all evenly coated with the creamy dressing.
  7. Transfer to a serving dish or plates and garnish with sprigs of tarragon.
  8. Serve with a mixed green salad, if liked.

Serves 4
Preparation: 15 minutes, plus cooling
Cooking: about 10 minutes

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