Creamy, crunchy, and slightly zingy, this Pecan Chicken Salad will become a staple lunch recipe in your household in no time.
If we truly are what we eat, I think an embarrassing percentage of me would be composed of chicken salad. I can’t count how many scoops of creamy and crunchy, protein-filled chicken salad have graced my lunch plates over the years, whether it’s a dollop on toast, salad greens, or simply paired with a few saltines.
One of the greatest things about chicken salad is that it comes in lots of variations, from plain-Jane salt and pepper all the way to buffalo spicy with blue cheese. If I had to pick one I liked best, it would probably be closer to the plain end of the spectrum, but with a little bit of zing from citrus, a touch of mustard, and a healthy handful of my favorite type of nut in the world: pecans.
This pecan chicken salad recipe is pretty much my ideal scoop on a bed of salad greens. It makes an incredible sandwich with tomatoes, lettuce, and pickles, and the level of crunch from the mixture of celery and pecans is perfection. The flavors are mild and appealing to a wide variety of taste preferences. Perfect for a potluck or a picnic!
Is This Pecan Chicken Salad Healthy?
This salad is fairly healthy, I’m happy to say. Chicken is a great source of protein, no matter which part of the bird you use, and you get lots of healthy fats from the pecans. The celery provides moderate amounts of vitamins A, C, and K, while the lemon juice lends more vitamin C. The creamy dressing is made of mayonnaise and Greek yogurt, which is healthier than many versions of chicken salad that only use mayo, but the mayo does add saturated fat and is high in calories. If you don’t like mayonnaise or want to avoid the extra calories, you can replace it with more Greek yogurt.
Overall, this chicken salad is a bit on the high end of calories per serving, but it’s full of protein and healthy fats, and paired with a slice of whole-grain toast or some whole-wheat crackers, it should fill you up for a good while! It’s also gluten-free as written. You can make it non-dairy by swapping the Greek yogurt for a dairy-free version.
Add Your Own Flavors!
There are so many chicken salad variations you can try. If some aspect of this recipe doesn’t appeal to you, trade it for something else, or if you think something’s missing, throw it in the bowl! As a quick Google search for chicken salad recipes will tell you, there is no wrong way to make the stuff. Here are a few ideas!
- Add dried fruit: I mentioned the anti-raisin crowd earlier, and I’m not in their number. I love a few golden raisins or dried sweetened cranberries in my chicken salad.
- Change the nuts: Pecans too expensive? (I know, they are!) No problem! Use walnuts or almonds instead. Or, omit them entirely!
- Add cheese: I like to add a bit of salty feta, Parmesan, or cotija cheese to my chicken salad, especially if I know it’ll end up on a sandwich.
- Add apples: Chopped-up bits of Honeycrisp apple are incredible in chicken salad. The sweet crunch paired with the savory salad and pecans is simply heavenly.
- Throw in some grapes: Another favorite of mine in chicken salad is halved red grapes. They add texture and sweetness!
- Curry it up: Season your chicken with curry powder, and add a little bit of turmeric and cumin to the mayo-yogurt sauce for a spiced sensation! Hold the Dijon mustard for this version; you don’t need it.
How Do I Store Leftovers?
Use an airtight container to store your salad in the fridge, where it should last for up to 3 days. If you keep it any longer, the veggies might release some liquid, and your salad could end up a bit watery. I wouldn’t recommend freezing this recipe because the texture will not hold up after thawing.
Serving Suggestions
Popular ways to serve chicken salad include scooping it onto a toasted and sliced croissant, serving it on a bed of shredded lettuce or mixed greens, or accompanying it with a side of crackers. I personally recommend pairing it with crackers or sandwiching it between bread with tomatoes, onions, cucumbers, and lettuce. I could see this chicken salad going well with crackers for a picnic spread, with Tirokafteri and pita chips, Prosciutto And Melon, and a batch of Strawberry Açai Refresher to sip on.
Ingredients
- 2 cups cooked chicken chopped
- ½ cup pecans toasted and chopped
- 2 stalks celery finely chopped
- ¼ cup red onion minced
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the chopped chicken, toasted pecans, chopped celery, and minced red onion.
- In a separate small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
- Pour the dressing over the chicken mixture and toss until everything is evenly coated. Season with salt and black pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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