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
- 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
Instructions
- 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).
- Spread pecans on a baking sheet and toast in the oven for about 5-7 minutes until fragrant.
- In a large bowl, mix Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
- Once chicken has cooled, dice it into bite-sized pieces. Add chopped celery and halved grapes to the bowl.
- Gently fold in diced chicken and toasted pecans until well-coated.
- 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