Background and History
Pecan Chicken Salad is a delightful blend of flavors and textures, bringing together the richness of tender chicken, the crunch of pecans, and the freshness of crisp vegetables. Originating as a classic American dish, this salad has become a beloved choice for those seeking a satisfying and nutritious meal.
2 cups cooked and shredded chicken breast
1/2 cup chopped pecans, toasted
1/2 cup celery, finely diced
1/4 cup red onion, finely chopped
1/4 cup dried cranberries
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Mixed salad greens for serving
Cook the chicken breast until fully cooked. Shred the chicken into bite-sized pieces.
In a dry skillet over medium heat, toast the chopped pecans until fragrant. Stir frequently to avoid burning.
In a large mixing bowl, combine the shredded chicken, toasted pecans, diced celery, chopped red onion, and dried cranberries.
In a small bowl, whisk together mayonnaise, Dijon mustard, honey, salt, and pepper to create the dressing.
Dress the Salad
Pour the dressing over the chicken mixture and toss until all ingredients are evenly coated.
Chill and Serve
Refrigerate the Pecan Chicken Salad for at least 30 minutes before serving to enhance the flavors.
Serve on Greens
Serve the salad on a bed of mixed salad greens or in a sandwich, wrap, or croissant.
(Per Serving – based on 4 servings)
Customize the salad by adding apple slices or grapes for a fruity twist.
Adjust the sweetness and tanginess of the dressing according to personal preference.
Use leftover cooked chicken for a quick and convenient meal.
Check the ingredients for potential allergens, especially in the mayonnaise.
Confirm any allergies to pecans or cranberries.
Modify the recipe to accommodate dietary restrictions or allergies.