Chicken Salad with Pecans (Print version)
Tender chicken, toasted pecans, crisp celery, and zesty dressing combine for a crunchy delight.
# What you'll need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded (approximately 16 oz or 2 large breasts)
→ Vegetables & Fresh Herbs
02 - 2 celery stalks, finely chopped
03 - 2 green onions, thinly sliced
04 - 2 tablespoons fresh parsley, chopped
→ Nuts & Fruit
05 - ½ cup pecans, roughly chopped (about 2 oz)
06 - ½ cup seedless red grapes, halved (optional)
→ Dressing
07 - ⅓ cup mayonnaise (2.7 fl oz)
08 - 2 tablespoons plain Greek yogurt
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon fresh lemon juice
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
# How to make it:
01 - Toast pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. Remove and allow to cool.
02 - In a large bowl, mix the cooked chicken, chopped celery, sliced green onions, parsley, grapes if using, and cooled toasted pecans.
03 - Whisk together mayonnaise, plain Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper in a separate small bowl until smooth.
04 - Pour the dressing over the chicken mixture and toss gently until all ingredients are evenly coated.
05 - Taste the mixture and adjust seasoning as desired.
06 - Refrigerate for at least 20 minutes to allow flavors to meld. Serve on greens, in sandwiches, or with crackers.
# Expert suggestions:
01 -
- It comes together in under 40 minutes and tastes like you spent hours on it.
- The toasted pecans add a depth that makes the whole thing feel intentional, not just assembled.
- It's versatile enough to become lunch, dinner, a sandwich filling, or even a light meal over greens.
02 -
- Toast your pecans right before you make the salad—they stay crunchier and the flavor doesn't fade into the background after a day in the fridge.
- Don't skip the chilling time; it matters more than you think for the flavors to come together.
- Taste the dressing before it goes into the salad; mayo-based dressings can taste flat and need a little more seasoning than you'd expect.
03 -
- If mayo isn't your thing, use two-thirds Greek yogurt and one-third mayo to lighten it without losing the creamy texture that holds everything together.
- Chop your chicken into small, even pieces so it distributes evenly—large chunks feel clumsy, but shreds can get lost.