Tropical Chicken Pecan Salad Recipes

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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

APPLE PECAN CHICKEN SALAD



Apple Pecan Chicken Salad image

This fabulous apple pecan chicken salad is packed full of flavor and delicious ingredients, including dried cherries and honey mustard.

Provided by Linda Larsen

Categories     Entree     Lunch     Salad     Dinner     Salad

Time 10m

Yield 4

Number Of Ingredients 9

1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries

Steps:

  • Gather the ingredients.
  • Combine mayonnaise, honey mustard, lemon juice, and salt and pepper to taste in a medium bowl.
  • Stir in cooked chicken, chopped apple, pecans, and dried cherries or cranberries to coat.
  • Cover and chill salad for 1 to 2 hours before serving.

Nutrition Facts : Calories 726 kcal, Carbohydrate 27 g, Cholesterol 110 mg, Fiber 4 g, Protein 27 g, SaturatedFat 9 g, Sodium 454 mg, Sugar 19 g, Fat 57 g, ServingSize 4 servings, UnsaturatedFat 0 g

TROPICAL CHICKEN & PECAN SALAD



Tropical Chicken & Pecan Salad image

Pineapple chunks add tropical taste to this chicken salad chock-full of black beans and toasted pecans tossed with Italian dressing and mixed greens.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 8 servings.

Number Of Ingredients 6

1 can (8 oz.) pineapple chunks, undrained
2 cups cooked chicken strips (about 10 oz.)
1 can (15 oz.) black beans, drained, rinsed
1/2 cup KRAFT Italian Dressing
2-1/4 qt. (9 cups) torn mixed salad greens
1 cup pecan pieces, toasted

Steps:

  • Drain pineapple, reserving liquid. Place pineapple in medium bowl. Add chicken and beans; mix lightly.
  • Combine dressing and reserved pineapple liquid. Add to chicken mixture; toss to coat. Cover. Refrigerate at least 1 hour.
  • Place salad greens in large bowl just before serving. Add chicken mixture and pecans; toss lightly.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 16 g

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup sweetened shredded coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Steps:

  • Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.

CHICKEN SALAD WITH MANDARIN ORANGES AND PECANS



Chicken Salad With Mandarin Oranges and Pecans image

365 Ways to Cook Chicken. This is such an easy and adaptable recipe. Feel free to use canned chicken, arugula instead of the watercress. I added some leftover (plain) steamed green beans to the salad and that was good too. Grape tomatoes would be a nice adddition.

Provided by dicentra

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup chopped pecans
2 cups cooked chicken
1 bunch watercress, stems removed
1 (11 ounce) can mandarin oranges, drained
2 scallions, sliced
6 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 325. Toast pecans for 10-15 minutes.
  • In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
  • Drizzle on oil, vinegar, salt and pepper. Toss to coat.

Nutrition Facts : Calories 434.8, Fat 35, SaturatedFat 4.9, Cholesterol 52.5, Sodium 349, Carbohydrate 13, Fiber 3, Sugar 9, Protein 19.7

TROPICAL CURRIED CHICKEN SALAD



Tropical Curried Chicken Salad image

Adapted from the recipe at Maxwell's Plum, a legendary New York restaurant now no longer with us.... :(

Provided by Raquel Grinnell

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons low sodium chicken broth
1 tablespoon mild curry powder
1 cup mayonnaise
2 tablespoons mango chutney (like Major Grey's)
1 tablespoon fresh lime juice
2 1/2 cups cooked chicken, diced
1 cup apple, diced and unpeeled (like Granny Smith)
1 cup pineapple chunk, preferably fresh
1/2 cup celery, diced
1/2 cup sweetened flaked coconut
1/3 cup dates, chopped
1/4 cup golden raisin

Steps:

  • Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
  • Whisk mayo, chutney, and lime juice into curry paste for dressing.
  • Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
  • Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.

Nutrition Facts : Calories 565, Fat 30, SaturatedFat 8.2, Cholesterol 80.9, Sodium 529.3, Carbohydrate 53.6, Fiber 4, Sugar 36.1, Protein 24.2

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