chicken pecan salad

I love this chicken salad. The nuttiness of the pecans with the sweet grapes is so yummy. I always add extra celery because I like that crunch factor. This chicken pecan salad was a regular item on our sandwich menu and in our deli case at my restaurant.

You can use any leftover chicken you have on hand or make my Roasted Chicken recipe ahead of time. We would roast off big pans of chicken breast using the same recipe and use it to make our chicken salads at the restaurant.

toasting pecans

Toasted pecans are the best. I will toast extra and store them in a jar in my pantry so they are recipe ready! To toast them in the oven, spread out the pecans on a parchment lined baking sheet or dish and bake at 350F for 8-10 minutes or until pecans are fragrant. To toast on the stove top, use a cast iron or heavy bottomed pan to dry roast on med-high heat stirring constantly for about 8 minutes or until pecans are fragrant and browned. Let cool before chopping and adding to salad.

ingredients for chicken pecan salad

3 cups cooked chicken, chopped (see roasted chicken recipe)

1/2 cup mayo

1 tsp black pepper (add more to taste)

1/2 tsp salt (add more to taste)

2 celery stalks, chopped

1 cup pecans, toasted and chopped

1 cup red grapes, cut in half

1/4 cup fresh parsley, chopped

making chicken pecan salad

This salad is pretty basic. I like to start with mixing the mayo, pepper and salt with the chicken to get that coated and make sure I don’t need anymore. After that, I add the celery, pecans and parsley and stir till combined. Test your seasoning at this time and add more salt or pepper as needed. Finish with adding grapes last and give a couple stirs to distribute them through the salad.

how to enjoy this salad

This salad is great on its own or mixed in with some greens. Layer some lettuce, onion and tomato and make yourself a sandwich or wrap. At the restaurant we would also make chicken pecan salad melts with this salad and some swiss cheese. Cue craving now…