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Homemade Pecan Chicken Salad photo

Pecan Chicken Salad

This Pecan Chicken Salad is a crunchy, creamy delight! Perfect for lunch, potlucks, or a light dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 cups cooked chicken chopped
  • 1 cup pecans toasted and chopped
  • 2 stalks celery finely chopped
  • 1/2 cup red onion minced
  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • to taste Salt
  • to taste Black pepper

Equipment

  • Mixing bowl
  • Chopping board
  • Sharp Knife
  • Spoon or spatula
  • Measuring cups and spoons
  • Storage Container

Method
 

Preparation Steps:
  1. Begin by chopping your cooked chicken into bite-sized pieces. If you’re using rotisserie chicken, it’s a fantastic time-saver!
  2. In a dry skillet over medium heat, toast the pecans for about 5-7 minutes until they’re golden and fragrant. Keep an eye on them to ensure they don’t burn.
  3. Finely chop the celery and red onion. The smaller the pieces, the better they will blend into the salad.
  4. In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir well until everything is smoothly blended.
  5. Add the chopped chicken, toasted pecans, celery, and red onion to the bowl with the dressing. Mix gently until all ingredients are well-coated.
  6. Taste your Pecan Chicken Salad and season with salt and black pepper to your liking. Remember, you can always add more, but it’s tough to take it away!
  7. For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

  • Store the salad in an airtight container in the refrigerator for up to 3 days.
  • Add the pecans just before serving to keep them crunchy.
  • Leftovers are great on a sandwich or with crackers for a quick snack.