Chicken Salad with Pecans

One Tuesday afternoon, I was standing in my kitchen staring at rotisserie chicken leftovers when my neighbor stopped by and mentioned she'd just discovered toasted pecans. That conversation spiraled into me toasting a handful in an old cast-iron skillet, and the smell alone made me pause mid-chop. Something about the warmth of those nuts mixed with crisp celery and a tangy dressing felt like the kind of salad I'd been eating in restaurants but never thought to make at home.

I made this for a small gathering last spring, laying it out on a bed of arugula with some crusty bread on the side. Everyone went back for seconds, and someone asked if I'd bought it from somewhere. There's something satisfying about that moment when people realize you actually cooked something they assumed was store-bought.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you're short on time—it's flavorful and saves you from boiling and shredding. If you're cooking it fresh, a simple poach in salted water keeps it tender.
• Celery, 2 stalks finely chopped: Finely chop this, not chunky—it needs to distribute through the salad and give you little moments of crunch in every bite.
• Green onions, 2 thinly sliced: These add a mild onion brightness that mayonnaise-based salads sometimes need. Don't skip them.
• Fresh parsley, 2 tablespoons chopped: A small amount goes a long way to freshen everything up and break up the richness of the dressing.
• Pecans, ½ cup roughly chopped: Toasting is non-negotiable—it wakes them up and transforms them from forgettable to the reason people ask for the recipe.
• Seedless red grapes, ½ cup halved (optional): They add a subtle sweetness and pop of color, but the salad works perfectly without them if you prefer savory.
• Mayonnaise, ⅓ cup: The base of your dressing; mix it with Greek yogurt to keep things from feeling heavy.
• Plain Greek yogurt, 2 tablespoons: This lightens the dressing and adds tang without adding calories or weird ingredients.
• Dijon mustard, 1 teaspoon: A small touch of mustard brings complexity and prevents the dressing from tasting flat.
• Fresh lemon juice, 1 tablespoon: Squeeze it fresh if you can—it brightens the whole dish and keeps the dressing from feeling too rich.
• Salt and black pepper to taste: Start with ½ teaspoon salt and ¼ teaspoon pepper, then taste before serving.

Instructions

Toast the pecans until they wake up:

Heat a dry skillet over medium heat and add your pecans. Stir them constantly for 3 to 4 minutes until they smell warm and nutty—this is the moment that changes everything. Pour them onto a plate to cool so they stop cooking.

Combine chicken and vegetables:

In a large bowl, toss together the chicken, celery, green onions, parsley, grapes if you're using them, and the cooled pecans. At this point it looks scattered and simple—that's exactly right.

Whisk the dressing:

In a small bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until it's smooth and creamy. Add salt and pepper, then taste it—the dressing should taste slightly seasoned on its own since it's binding everything.

Bring it all together:

Pour the dressing over the chicken mixture and gently toss until everything gets coated evenly. Don't be aggressive; you want to keep the texture intact, not break down the chicken.

Let it rest and settle:

Chill for at least 20 minutes before serving. This gives the flavors a chance to meld and the salad becomes more cohesive and flavorful.

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There's something quiet about watching people enjoy something you made, especially something as simple and honest as this. It doesn't need drama or complexity—just good ingredients treated with care.

When to Make This

This salad is your friend when you have leftover chicken and need dinner to happen without much fuss. It works equally well for meal prep, packed lunches, or when you're hosting and want something that looks put-together. Make it on a day when you're in the mood to slow down just slightly—the toasting and chopping are meditative rather than rushed.

How to Serve It

Pile it on top of fresh greens for a light meal, spoon it into whole wheat bread for a satisfying sandwich, or serve it on crackers as part of a spread. Some people like it in lettuce wraps if they're avoiding bread. The versatility is part of why this keeps showing up in my kitchen.

Flavor Combinations That Work

If you want to play with additions, think about what would complement the toasted nuttiness and bright lemon. Fresh apple slices add a crisp sweetness, dried cranberries bring tang, and a handful of fresh tarragon would shift the whole flavor profile toward something more French. The base is forgiving enough that small changes feel intentional, not desperate.

• Add diced Honeycrisp apple or dried cranberries for extra sweetness and texture.
• Try a pinch of tarragon or fresh dill if you want to shift the flavor toward something herbal and sophisticated.
• A touch of honey in the dressing brings warmth if the salad tastes too tart.

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This is the kind of recipe that quietly becomes part of your cooking rotation because it works. It doesn't ask for much, but it delivers every single time.

Frequently asked questions about this recipe

→ How do I toast pecans for best flavor?

Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant to enhance their crunch and aroma.

→ Can I substitute ingredients to lighten the dish?

Swap out mayonnaise for all Greek yogurt in the dressing for a lighter, tangier variation without sacrificing creaminess.

→ What are good serving suggestions?

Serve this mixture chilled atop fresh greens, inside sandwiches or wraps, or alongside crackers for a versatile meal option.

→ How can I add sweetness to the mix?

Incorporate diced apples or dried cranberries to introduce a pleasant fruity sweetness and additional texture.

→ Are there common allergens to be aware of?

This dish contains eggs from mayonnaise and tree nuts from pecans; always check labels for other potential allergens.