I still remember the first time I made this pecan chicken salad. It was a warm summer afternoon, and I was looking for something light yet satisfying for lunch. I had some leftover chicken in the fridge, a bag of fresh pecans I’d just bought, and a craving for something different. So, I decided to create a salad, and what came out of that experiment quickly became a family favorite. This salad is perfect for a quick lunch or a light dinner; trust me, it’s one you’ll want to make repeatedly.
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Pecan Chicken Salad Ingredients
Here’s what you’ll need:
| Ingredient | Amount | Tips |
|---|---|---|
| Chicken breast | 250 g, cooked and shredded | Use rotisserie chicken for convenience. |
| Pecans | 100 g | Toast them for extra flavor. |
| Celery | 100 g, chopped | Choose firm, fresh celery. |
| Red grapes | 150 g halved | Sweet and juicy, for a perfect balance. |
| Mayonnaise | 60 g | Go for a good-quality brand. |
| Greek yogurt | 30 g | Adds creaminess with less fat. |
| Dijon mustard | 1 tbsp | Adds a tangy kick. |
| Salt and pepper | To taste | Adjust according to your preference. |
| Fresh dill | 1 tbsp, chopped | Optional, but highly recommended for a fresh flavor. |
If you’re looking for a vegetarian option, you can swap the chicken with chickpeas. For a nut-free version, roasted sunflower seeds work beautifully.
Step-by-Step Recipe
- I always start by prepping all my ingredients. Shredding the chicken is simple if you have a couple of forks on hand. Just pull the meat apart while it’s still warm.
- For the pecans, I discovered that toasting them in a dry skillet over medium heat really brings out their natural sweetness and adds a lovely crunch. It only takes about 5 minutes, but keep an eye on them so they don’t burn!
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- As for the celery and grapes, a quick chop is all you need.
- In one bowl I mix the first 4 ingredients. And in a smaller container – salad dressing. It is very important to mix everything well. The dressing should soak the chicken very well, so do not skimp on the ingredients so that the salad is not dry.
- Presentation is key. I like to serve this salad on a bed of crisp lettuce, with a sprinkle of extra pecans on top for a bit of flair. I might even use a ring mold to shape the salad into perfect rounds. But honestly, even just piling it into a nice bowl makes it look restaurant-worthy.
Read also: Best Bonefish Grill Coleslaw Recipe in 5 Steps
Additional Recipe Variations
- Pecan Chicken Salad with Apples. I love adding apples to this salad, especially in the fall. Just chop up a crisp, tart apple (Granny Smith works great) and toss it in with the other ingredients. The apples add a refreshing crunch that balances perfectly with the savory chicken and sweet grapes.
- Spicy Pecan Chicken Salad. If you’re like me and enjoy a bit of heat, try adding finely chopped jalapeños to the mix. Swap the regular mayonnaise for chipotle mayo, and you’ve got a spicy twist that’s just irresistible. Start with half a jalapeño if you’re unsure about the heat level, then adjust according to your taste.
- Pecan Chicken Salad Wraps. For those days when I’m on the go, I love turning this salad into wraps. Just grab your favorite tortilla, spread a generous amount of the salad down the center, and add a few slices of avocado and some fresh lettuce. Roll it up, and you’ve got a portable, delicious lunch in minutes.
Tips and Tricks
- This salad keeps well in the fridge for up to three days, making it a great option for meal prep. Just store it in an airtight container to keep it fresh.
- If want to make the salad more substantial, try adding some diced avocado or crispy bacon. Both add richness and a different texture that makes the salad even more satisfying.
- Sometimes, I like to change the dressing. A honey mustard dressing gives the salad a sweeter profile, while a balsamic vinaigrette can add a tangy depth of flavor.
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FAQ
How long can I store the pecan chicken salad in the refrigerator?
This salad is so delicious that I don’t think you’ll have anything to store. But if you’ve made too much, you can store it in the refrigerator for up to 3 days. But don’t forget to store it in an airtight container.
What can I substitute for pecans if I have a nut allergy?
My sister also has an allergy, so I make a separate dish for her, adding sunflower seeds. It’s also incredibly tasty.
Can I use smoked chicken in this recipe?
Yes, of course, if you like it. I don’t think anything can ruin this salad.
How many calories are in cranberry pecan chicken salad?
I recommend looking at the list of all the values in the recipe. I’ve included not just the calorie count, but other nutritional details as well.
Conclusion
This pecan chicken salad is a must-try, whether you’re looking for a quick lunch or a dish to impress at your next gathering. It’s hearty, flavorful, and oh-so-easy to make. Don’t forget to check out some of my other favorite salad recipes on the site – you’re sure to find something you love!
Pecan Chicken Salad
Ingredients
- 250 g chicken breast
- 100 g pecans
- 100 g celery
- 150 g red grapes
- 60 g mayonnaise
- 30 g Greek yogurt
- 1 tbsp Dijon mustard
- Salt and pepper To taste
- 1 tbsp Fresh dill
Instructions
- I always start by prepping all my ingredients. Shredding the chicken is simple if you have a couple of forks on hand. Just pull the meat apart while it’s still warm.
- For the pecans, I discovered that toasting them in a dry skillet over medium heat really brings out their natural sweetness and adds a lovely crunch. It only takes about 5 minutes, but keep an eye on them so they don’t burn!
- As for the celery and grapes, a quick chop is all you need.
- In one bowl I mix the first 4 ingredients. And in a smaller container – salad dressing. It is very important to mix everything well. The dressing should soak the chicken very well, so do not skimp on the ingredients so that the salad is not dry.
- Presentation is key. I like to serve this salad on a bed of crisp lettuce, with a sprinkle of extra pecans on top for a bit of flair. I might even use a ring mold to shape the salad into perfect rounds. But honestly, even just piling it into a nice bowl makes it look restaurant-worthy.
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
