Pecan Chicken Salad
Pecan Chicken Salad is a delightful blend of tender chicken, crunchy pecans, and fresh veggies, all coated in a creamy yogurt dressing. Perfect for picnics or quick lunches, this vibrant salad is not just a meal—it’s an experience. Enjoy the medley of flavors that will keep you coming back for more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup pecans
- 1 cup celery, diced
- 1/2 cup dried cranberries
- 1/2 cup plain Greek yogurt
- 1 tablespoon mustard
- 2 tablespoons honey
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake for 25-30 minutes until fully cooked. Allow to cool before shredding.
- While the chicken cools, chop celery into bite-sized pieces.
- Toast pecans in a dry skillet over medium heat for about five minutes until golden and fragrant.
- In a large bowl, combine shredded chicken, chopped celery, toasted pecans, and dried cranberries.
- In a separate bowl, mix Greek yogurt, mustard, and honey until smooth; pour over the chicken mixture.
- Fold everything together gently until well-coated with dressing. Serve chilled on lettuce leaves or as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For added sweetness, consider incorporating grapes or diced apples. Store leftovers in an airtight container in the fridge for up to three days.