Pecan Chicken Salad
This pecan chicken salad is a delightful mix of shredded chicken, toasted pecans, crisp celery, and juicy grapes, all brought together with a creamy, flavorful dressing. Perfect for a light lunch or a refreshing dinner, this salad can easily be adapted for vegetarians by swapping the chicken with chickpeas. For a nut-free version, roasted sunflower seeds add a lovely crunch.
Servings: 4
Calories: 320kcal
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
Serving: 240g | Calories: 320kcal | Carbohydrates: 15g | Protein: 24g | Fat: 20g | Cholesterol: 70mg | Sodium: 380mg | Fiber: 3g | Sugar: 9g