This pecan chicken salad is the perfect combination of tender chicken, crisp veggies, toasted pecans, and a tangy-sweet dressing — great on a sandwich, in a wrap, or eaten right out of the bowl! Great for meal prep, picnics or even light lunches, it’s protein-rich, chock full of texture and takes 15 minutes to make (if using pre-cooked chicken).
Ingredients
Salad Base:
- 3 cups shredded or cubed cooked chicken breast (rotisserie is great!)
- 1 cup pecans, coarsely chopped & toasted
- ½ cup celery, finely diced
- ½ cup fresh red grapes, halved (or diced apples for a little crunch)
- ¼ cup red onion, minced
- 2–3 cups mixed greens (optional, to serve)
Dressing:
- ½ cup Greek yogurt or mayo (or a combination of both)
- 2 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- ½ tsp smoked paprika
- Salt & pepper to taste
Toppings (Optional):
- Fresh parsley or dill
- Avocado slices
- Dried cranberries
- Extra pecans for crunch
Instructions
Toast the Pecans:
- Heat a dry skillet over medium-low heat. Add chopped pecans and toast 3–5 minutes, stirring frequently, until fragrant. Let cool.
Mix the Dressing:
- In a small bowl, whisk together Greek yogurt, Dijon, honey, lemon juice, smoked paprika, and salt and pepper.
Combine the Salad:
- In a large bowl, mix shredded chicken with celery, grapes, red onion, and pecans, which, in case you’re wondering, should be toasted.
- Add dressing and mix until everything is soaked evenly.
Chill & Serve:
- Refrigerate for 30 minutes so flavors can meld (optional but recommended).
- Serve on top of mixed greens or in a sandwich or with crackers. (The most: Top with avocado, herbs, or cranberries!
Tips & Variations
Lighter Option: Substitute all Greek yogurt for the mayo.
Sweet & Savory: Use grapes for diced apples, pears or a handful of raisins.
Spice It Up: Bring on a little cayenne or sriracha for the dressing.
Creamy Lift: Mash some avocado into the dressing for added richness.
NUT-FREE: Use sunflower seeds or omit pecans.
Meal Prep: Make this recipe with 2X the ingredients and keep it for quick lunches all week!
Serving & Storage
- Serve: Stuff into croissants, lettuce wraps or pita pockets. Serve as an accompaniment to either a soup or fruit salad!
- Store: In an airtight container in the fridge for 4 days (add avocado fresh upon serving)
Final Thoughts
This pecan chicken salad is endlessly adjustable — you could add bacon bits, replace the pecans with walnuts or sprinkle in blue cheese for extra punch. It’s a no-fuss, crowd-pleasing recipe that gets creamy, crunchy, and sweet right in every bite!
Tried it? Let us know how you love to eat it in the comments!