Pecan Chicken Salad
Pecan chicken salad is a delightful blend of juicy chicken, crunchy toasted pecans, and vibrant greens, all dressed in a creamy, tangy sauce. This easy-to-make dish is perfect for summer picnics or cozy dinners, offering a burst of flavors and textures that will impress your family and friends. With its hearty ingredients and simple preparation, it transforms any meal into something special.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Poaching/Grilling
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 cup chopped pecans (toasted)
- 4 cups mixed greens (baby spinach and arugula)
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp freshly squeezed lemon juice
Instructions
- Cook the chicken by poaching or grilling until it reaches an internal temperature of 165°F (75°C). Allow to cool and shred.
- Toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
- In a large mixing bowl, combine shredded chicken, toasted pecans, and mixed greens. Drizzle with dressing and toss gently.
- Chill in the fridge for at least 30 minutes before serving to enhance flavors.
- Serve chilled and garnish with extra pecans if desired.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Substitute walnuts or almonds for the pecans if preferred. Add dried cranberries or hints of curry powder for an exciting twist. For a healthier version, swap mayonnaise for Greek yogurt.