Irresistible Pecan Chicken Salad Recipe for Any Occasion

The aroma of freshly roasted pecans mingling with tender chicken creates a symphony of flavors in a Pecan Chicken Salad that dances on your taste buds. Picture biting into juicy chicken, bursting with savory goodness, while crunchy pecans add a delightful texture that makes every mouthful an adventure. refreshing watermelon and feta bites a zoodle salad with lemon tahini a refreshing tropical quinoa salad.

This dish isn’t merely a salad; it’s a celebration! Whether you’re hosting a summer barbecue or having a cozy family dinner, this Pecan Chicken Salad will steal the spotlight and have everyone coming back for seconds—trust me! stuffed cucumber boats for a light lunch.

I remember the first time I made this salad; my friends raved about how delicious it was and demanded the recipe immediately.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but adjust based on your crowd size.
• Pecans: Toast them lightly to enhance their nutty flavor and crunchiness.
• Celery: Chopped finely for that fresh crunch; choose crisp stalks for best results.
• Red Grapes: Sweet and juicy, they add a nice pop of color and flavor contrast.
• Greek Yogurt: A healthy alternative to mayo; it adds creaminess without being heavy.
• Dijon Mustard: For that tangy kick that brings all the flavors together beautifully.
• Honey: Just a drizzle will sweeten the deal without overpowering other flavors.
• Lemon Juice: Freshly squeezed for brightness and balance; bottled juice just won’t cut it!
• Salt and Pepper: Essential for seasoning; always taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Begin by preheating your oven to 375°F (190°C). Season your chicken breasts with salt and pepper before placing them in a baking dish. Roast until cooked through and juices run clear.

Toast the Pecans: While the chicken cooks, spread pecans on a baking sheet. Toast them in the oven for about 5-7 minutes until fragrant—keep an eye on them so they don’t burn!

Prepare the Dressing: In a large bowl, mix Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until smooth. This dressing binds everything together beautifully!

Chop Your Veggies: Once your chicken has cooled down enough to handle, dice it into bite-sized pieces. Add chopped celery and halved grapes to your mixing bowl for freshness.

Combine Everything: Gently fold in diced chicken and toasted pecans into your dressing mixture until well-coated. Ensure every piece is covered in that creamy goodness.

Serve It Up: Spoon generous portions onto plates or serve over a bed of greens for added flair. Enjoy immediately or chill in the fridge for an hour if you prefer it cold! For more inspiration, check out this Garlic Butter Green Beans recipe.

Now you have yourself a delightful Pecan Chicken Salad that will impress anyone lucky enough to share your meal! Enjoy every bite while basking in compliments from family and friends alike! For more inspiration, check out this Strawberry Spinach Salad recipe.

Perfecting the Cooking Process

Start by cooking your chicken thoroughly—grill or bake until it reaches 165°F. While it’s cooling, chop your vegetables and mix the dressing to save time.

Add Your Touch

Feel free to swap the pecans for walnuts or add fruits like grapes or apples for extra sweetness. Experiment with different herbs to find your favorite flavor profile.

Storing & Reheating

Store your Pecan Chicken Salad in an airtight container in the fridge for up to three days. If reheating is needed, gently warm it on low heat to maintain texture.

Sometimes I serve this salad at family gatherings and watch as everyone rushes for seconds—it never fails to impress!

FAQ

Can I use leftover chicken for Pecan Chicken Salad?

Absolutely! Leftover rotisserie chicken works wonderfully in this recipe.

What can I substitute for mayonnaise in the dressing?

Greek yogurt makes a great alternative if you want something lighter.

How do I keep my salad from getting soggy?

Mix the dressing right before serving to maintain freshness and crunchiness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Pecan Chicken Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia Hanry
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Pecan Chicken Salad is a flavor-packed dish that combines tender, juicy chicken with the crunchy goodness of roasted pecans. Tossed in a creamy Greek yogurt dressing with hints of honey and Dijon mustard, this salad is both nutritious and visually appealing. Perfect for summer barbecues or cozy family dinners, it’s sure to be a crowd-pleaser. Enjoy it on its own or served over a bed of greens for a refreshing meal that will leave everyone asking for seconds.

---

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup pecans, toasted
• 1 cup celery, finely chopped
• 1 cup red grapes, halved
• 1 cup Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp lemon juice (freshly squeezed)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C). Season chicken with salt and pepper. Roast in a baking dish until cooked through (juices run clear).
2. Spread pecans on a baking sheet and toast in the oven for about 5-7 minutes until fragrant.
3. In a large bowl, mix Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
4. Once chicken has cooled, dice it into bite-sized pieces. Add chopped celery and halved grapes to the bowl.
5. Gently fold in diced chicken and toasted pecans until well-coated.
6. Serve immediately or chill for an hour before serving for a refreshing cold salad.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 350
• Sugar: 10g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg