Pecan Chicken Salad
Pecan Chicken Salad is a delightful blend of tender chicken, crunchy pecans, and sweet grapes, making it the perfect dish for picnics or casual family gatherings. This recipe combines fresh ingredients with a creamy dressing for a satisfying meal that is as tasty as it is visually appealing. Ideal for busy weeknights or as a light lunch, this salad is sure to impress your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup raw pecans, roasted
- 1 cup celery, finely chopped
- 1 cup red grapes, halved
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake for 25-30 minutes until fully cooked. Cool and shred.
- Spread pecans on a baking sheet and roast for 5-8 minutes until fragrant.
- While the chicken cools and nuts roast, chop celery and halve grapes.
- In a bowl, mix mayonnaise and Dijon mustard; season with salt and pepper.
- Combine shredded chicken, celery, grapes, and pecans in the dressing mixture. Gently fold until well coated.
- Serve chilled or at room temperature on a bed of lettuce or as a sandwich filling.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 7g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
Keywords: - For added sweetness, consider mixing in diced apples or dried cranberries. - Substitute Greek yogurt for half of the mayonnaise for a lighter option. - Store leftovers in an airtight container in the fridge for up to three days.