Pecan Chicken Salad
This Pecan Chicken Salad is a delightful blend of savory chicken and crunchy pecans, perfect for lunch or potlucks!
Servings: 4 servings
Ingredients
For the Salad:
- 2 cups cooked chicken chopped
- 1 cup pecans toasted and chopped
- 2 stalks celery finely chopped
- ½ cup red onion minced
For the Dressing:
- ½ cup Greek yogurt
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
Stepwise Method:
- Start by gathering all your ingredients. Chop the cooked chicken into bite-sized pieces, finely chop the celery, and mince the red onion. Toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently, until fragrant.
- In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir until the mixture is smooth and creamy. Adjust the seasoning with salt and black pepper to taste.
- Add the chopped chicken, toasted pecans, celery, and red onion to the bowl with the dressing. Use a spatula or spoon to gently mix everything until the chicken and vegetables are evenly coated with the dressing.
- For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes.
Equipment
- Mixing Bowl
- Chopping board
- Knife
- Measuring Cups
- Spatula or Spoon
Notes
- For creaminess, use full-fat Greek yogurt.
- Keep pecans separate until serving for extra crunch.
- This salad can be made a day in advance.