A deliciously creamy and crunchy chicken salad, this recipe features tender chicken, crunchy pecans, and a hint of sweetness from grapes or cranberries. Perfect for sandwiches, wraps, or served over lettuce, it’s a versatile dish for lunch, picnics, or light dinners.
Origin of Pecan Chicken Salad
Chicken salad has been a classic American dish since the 19th century, originally created as a way to use up leftover chicken. The addition of pecans and fruit brings a Southern twist, inspired by traditional Southern cuisine, where pecans are a staple ingredient.
What I Love About This Recipe
This chicken salad is a perfect mix of textures and flavors—the savory chicken pairs beautifully with the nutty crunch of pecans and the sweetness of fruit. It’s light yet satisfying, making it a go-to meal for any occasion.
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Pecan Chicken Salad
4
servings20
minutes20
minutes421
kcalIngredients
2 cups cooked chicken, shredded or chopped
½ cup pecans, toasted and chopped
½ cup grapes (halved) or dried cranberries
½ cup celery, finely chopped
¼ cup red onion, finely diced
½ cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp salt
½ tsp black pepper
Directions
- Toast the pecans: Lightly toast pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant. Let them cool.
- Prepare the salad: In a large bowl, combine chicken, pecans, grapes (or cranberries), celery, and red onion.
- Make the dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Mix everything: Pour the dressing over the salad ingredients and stir well to combine.
- Chill and serve: Refrigerate for at least 30 minutes before serving for the best flavor. Serve on sandwiches, wraps, or over lettuce.
Notes
- For extra flavor: Add a pinch of garlic powder or paprika to the dressing.
