Pecan Chicken Salad
Pecan Chicken Salad is a deliciously refreshing dish that combines tender chicken, crunchy pecans, and vibrant veggies, all enveloped in a creamy Greek yogurt dressing. Perfect for lunch or dinner, this versatile salad can be served on its own, as a sandwich filling, or atop crisp greens. Quick to make and full of flavor, it’s sure to become a family favorite that impresses at any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup toasted pecans (coarsely chopped)
- 1 cup celery (finely chopped)
- 1 cup red grapes (halved)
- ½ cup Greek yogurt
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Place the chicken breasts on a parchment-lined baking sheet, season with salt and pepper, and bake for 25-30 minutes until cooked through. Allow cooling before shredding.
- While the chicken cools, chop the celery and halve the grapes.
- In a mixing bowl, combine Greek yogurt and Dijon mustard; season with salt and pepper.
- In a large bowl, mix shredded chicken, celery, grapes, and pecans. Pour in the dressing mixture and toss gently to coat.
- Cover and chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For added sweetness, consider incorporating diced apples or dried cranberries. - Substitute walnuts for pecans for a different nutty flavor. - Store leftovers in an airtight container for up to three days.