Pecan Chicken Salad
Pecan Chicken Salad is a delightful blend of tender chicken, crunchy pecans, and crisp celery, all enveloped in a creamy dressing. This easy-to-make salad is perfect for picnics, brunches, or light dinners. With its balance of sweet and savory flavors, it’s guaranteed to impress at any gathering while evoking warm nostalgia. Toss it in lettuce cups or serve as a sandwich filling; this crowd-pleaser will keep your guests coming back for more!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup toasted pecans
- 1 cup chopped celery
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- ¼ cup fresh herbs (parsley or dill)
- Salt and pepper to taste
Instructions
- Cook the chicken by poaching in boiling salted water for 15-20 minutes until fully cooked. Let cool slightly.
- Shred the chicken into bite-sized pieces using two forks.
- In a large bowl, combine shredded chicken, chopped celery, and toasted pecans.
- Add mayonnaise, Dijon mustard, salt, and pepper. Stir until well combined.
- Fold in finely chopped herbs and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added sweetness, consider mixing in dried cranberries or swapping pecans with walnuts. Store leftovers in an airtight container in the fridge for up to three days.