Hot Chicken Salad With Pecans Recipes

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HOT CHICKEN SALAD WITH PECANS



Hot Chicken Salad with Pecans image

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

4 small boneless skinless chicken breasts (1 lb.)
4 green onions, sliced
1/4 cup pecan pieces
1/4 cup dried cranberries
1/4 cup KRAFT Real Mayo
2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

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



Chunky Chicken Salad with Grapes and Pecans image

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

1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1/4 cup chopped sweet onion, optional
Lettuce leaves or whole wheat bread slices, optional

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



Chicken Pecan Salad image

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

6 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1 cup sour cream
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup crumbled cooked bacon
1 cup pecan halves, toasted
Lettuce leaves
Tomato wedges

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



Chicken Pecan Salad image

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

2 tablespoons hot red pepper sauce
½ cup margarine, melted
⅔ cup brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 pinch salt
1 pound coarsely chopped pecans
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon Greek seasoning
1 pound romaine lettuce, torn
1 cup cherry tomato halves
½ cup fresh strawberries
½ cup seedless grapes
¼ cup fresh raspberries
¼ cup fresh blueberries
½ cup honey mustard salad dressing

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



Pecan Chicken Salad image

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

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

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



Pecan Chicken Salad image

Provided by Stacey Little | Southern Bite

Categories     Appetizer     Main Course     Salad

Time 20m

Number Of Ingredients 9

4 cups chopped cooked chicken
2 hard boiled eggs, finely chopped
2 ribs celery, finely chopped
1/4 medium sweet or white onion, finely chopped
1/2 cup chopped pecans
2 tablespoons pickle relish ((You can use dill or sweet. I much prefer the dill.))
2 teaspoons creole or spicy brown mustard
1/2 to 3/4 cup mayonnaise
salt and pepper to taste

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



Honey Pecan Chicken Salad image

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

5 lbs chicken breasts, cooked and pulled
1 3/4 cups mayonnaise
1/2 cup toasted and chopped pecans
1 1/2 tablespoons honey
salt
pepper
lemon juice

Steps:

  • Mix all ingredients together.

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING



Pecan Crusted Chicken Salad With Honey Mustard Dressing image

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

2 boneless skinless chicken breast halves
3 egg whites
1 teaspoon cornstarch
1 teaspoon lemon juice
3/4 cup pecans, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
1/8 teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 cups curly endive lettuce or 8 cups romaine lettuce
4 ounces mild goat cheese, crumbled
1/2 cup red onion, thinly sliced

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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