HOT CHICKEN SALAD WITH PECANS
Enjoy harvest-time flavors with our Hot Chicken with Pecans recipe! The combo of dried cranberries and pecans in this hot chicken salad is just right.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Spray grill pan or large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min. on each side or until chicken is cooked through (165ºF). Remove chicken from pan; cool slightly.
- Chop chicken; place in medium bowl. Add remaining ingredients; mix lightly.
- Serve warm.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS
This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.
Nutrition Facts : Calories 311 calories, Fat 22g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN PECAN SALAD
In our house, this light and tasty salad is a real summer favorite! I usually serve it with sliced tomatoes and bread and butter. It can also be used to make wonderful chicken salad sandwiches - perfect in hot weather.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.
Nutrition Facts :
CHICKEN PECAN SALAD
The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner.
Provided by JRW8
Categories Salad
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
- Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
- In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.
Nutrition Facts : Calories 983.5 calories, Carbohydrate 39.9 g, Cholesterol 68.4 mg, Fat 80.4 g, Fiber 10.2 g, Protein 35.9 g, SaturatedFat 9.1 g, Sodium 681.3 mg, Sugar 26.2 g
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
PECAN CHICKEN SALAD
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Salad
Time 20m
Number Of Ingredients 9
Steps:
- Place the chicken, eggs, celery, onions, and pecans in a large bowl.
- In a medium bowl, make the dressing by whisking together the relish, mustard, and mayonnaise.
- Add the dressing to the chicken mixture and toss to coat. Add salt and pepper to taste. Cover and refrigerate to allow the flavors to meld for at least an hour. Serve on crackers, sandwiches, etc.
HONEY PECAN CHICKEN SALAD
Easy. Use low fat mayo for low fat salad. Add anything that takes your fancy - grapes, chiles, peppers etc. Prep time does not include cooking the chicken. Buy the cooked BBQ chicken from the store if you don't want to cook.
Provided by Jangomango
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING
Make and share this Pecan Crusted Chicken Salad With Honey Mustard Dressing recipe from Food.com.
Provided by kiddoinky
Categories Salad Dressings
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Prepare chicken breasts by cutting them in half and pounding them out.
- Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
- In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
- Dip the chicken into the egg white mixture and then into the pecan mixture.
- While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
- Add chicken and saute until brown on both sides.
- Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
- Take chicken out and make dressing while it rests.
- Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
- Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
- Arrange greens on 4 plates.
- Slice chicken.
- Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
- Serve with extra dressing on the side!
Nutrition Facts : Calories 912, Fat 61.1, SaturatedFat 10.8, Cholesterol 60.2, Sodium 6682.9, Carbohydrate 56.7, Fiber 21.9, Sugar 25.9, Protein 49.3
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