Michelles Chicken Salad With Pecans Recipes

PECAN CHICKEN SALAD

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.

TYSON CHICKEN, PEARS AND CARAMELIZED PECAN SALAD

Steps:

• 1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine.
• 2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans.
• 3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers.
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PAULA DEEN'S PECAN CHICKEN SALAD

Steps:

• In a medium bowl, combine mayonnaise and sour cream.
• Stir in chicken, grapes, and pecans.
• Add salt and pepper to taste.

PECAN CHICKEN SALAD

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.

CHICKEN PECAN SALAD

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.

MICHELLE'S CHICKEN SALAD WITH PECANS

Steps:

• Trim excess fat from chicken.
• Sprinkle lightly with garlic salt and lemon pepper. Bake in covered dish at 350` for 30-40 minutes, or until juices run clear.
• Chop chicken breasts into ½-1" cubes.
• Stir in mayonnaise and yogurt, making sure to coat well. Make sure there is enough mayonnaise and yogurt to coat the chicken well because it soak into the chicken and be dry later.
• Add remaining ingredients; stir well.
• Refrigerate for one hour, stir again and serve over romaine lettuce on sourdough toast.
• Will stay good in refrigerator for up to 3 days.
• May substitute light or no-fat mayonnaise. May substitute garlic powder and potassium salts such as NuSalt®- a heart healthy alternative.

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

HOT CHICKEN SALAD WITH PECANS

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.