Pecan Chicken Salad

Name: Pecan Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken breasts; 2/3 cup pecan halves, chopped; 2 celery stalks, diced; 1/4 cup red onion, finely diced; 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

A classic Southern-style chicken salad made with poached chicken, crunchy pecans, and celery in a creamy lemon-Dijon dressing. Perfect for picnics or light meals.

30 minEasyServes 4420 cal/serving

AmericanLunchStovetopHigh ProteinLow CarbGluten-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs boneless skinless chicken breasts
2/3 cup pecan halves, chopped
2 celery stalks, diced
1/4 cup red onion, finely diced
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Poach 1.5 lbs boneless skinless chicken breasts in simmering water until internal temperature reaches 165 degrees F, about 15 minutes.
2

Remove chicken from water, cool completely, and dice into small pieces.
3

In a large bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
4

Fold in cooked chicken, 2/3 cup chopped pecan halves, 2 diced celery stalks, and 1/4 cup finely diced red onion until well coated.
5

Cover and chill in the refrigerator for 30 minutes before serving.

Questions

How long does Pecan Chicken Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pecan Chicken Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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