PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
PAULA DEEN'S PECAN CHICKEN SALAD
Make and share this Paula Deen's Pecan Chicken Salad recipe from Food.com.
Provided by mailbelle
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine mayonnaise and sour cream.
- Stir in chicken, grapes, and pecans.
- Add salt and pepper to taste.
DELUXE HONEY PECAN CHICKEN SALAD
Another one of those recipes that I have to keep copies of on hand because I get so many requests for it. Great on croissants or with any type of cracker.
Provided by Debbie Quimby
Categories Salads
Number Of Ingredients 9
Steps:
- 1. Combine seasoned chicken, grapes, celery (if used) and pecans in a large bowl, set aside.
- 2. Mix mayonnaise, sour cream, honey and poppy seeds in a small bowl to blend. Add to chicken mixture.
- 3. Toss well to coat. Serve over lettuce, or with your favorite bread or crackers.
- 4. Note: the original recipe doesn't call for celery. I add it when I want to change the taste up a bit and add a little more crunch. It's equally delicious either way. Another variation is to use dried cranberries in place of the grapes.
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- To toast the pecans: pour the pecans into an even layer in a small, dry (no need to add oil or anything) skillet over medium-heat and stir them around a bit until they are fragrant, lightly browned, and toasted to your liking. Watch carefully to avoid burning the nuts (they can go from toasted to burned VERY quickly)
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