Time: 35 min plus steeping time
Complexity: easily
Servings: 4

This light and delicious salad combines chicken with celery, toasted pecans, and red grapes, earning it its name in honor of Napa Valley, a wine-growing region in California. The salad is dressed with a fermented ranch dressing with mustard and refrigerated for several hours to allow the flavors to meld. Serve chilled in lettuce leaves.

Ingredients:

• 220 g cooked chicken, diced
• 0.5 tbsp. ranch dressing
• 1 teaspoon Dijon mustard
• 1 cup seedless red grapes, halved
• 1 cup celery, diced
• 0.5 cup chopped toasted pecans
• 2 green onions, finely chopped
• Fresh lettuce leaves, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, grape, celery, pecans, leaf lettuce, ranch sauce

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Preparation:

Step 1
• In a small bowl, mix together ranch dressing with mustard and mix until smooth.
Step 2
• In a large bowl, combine the chicken, grapes, celery, pecans, and green onions. Add the dressing and toss to coat evenly. Cover and refrigerate for at least 2 hours before serving.

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