Best 20 Pecan Chicken Salad Recipes

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.

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.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• Cut up cooked chicken into bite size cubes - should be enough to fill 3 cups & place in large bowl. Add dry seasonings, celery, dried cranberries, and pecans - toss with hands so as not to break up chicken cubes.
• In a small bowl, mix together the mayonnaise, sour cream, and lemon juice with small wire whisk & add to chicken mixture - gently toss all ingredients together and chill until ready to serve.

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.

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.

CHICKEN, PECAN & CHERRY SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.

TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD

Steps:

• Make the pecan-crusted chicken first since it is served cold.
• Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
• Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
• Combine milk with beaten eggs in another shallow bowl.
• Dump the flour into another shallow bowl.
• Bread each chicken breast by coating each with flour.
• Dip the flour-dusted chicken into the egg mixture.
• Coat the chicken with a thick coating of the pecans and corn flake crumbs.
• Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
• When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
• Cool chicken on a rack or paper-towels.
• When you can handle the chicken, cover it and refrigerate it for at least two hours.
• As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
• Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise.
• Pour vinaigrette into a small bowl and mix in minced garlic.
• Chill this until you're ready to use it.
• When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
• Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
• Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
• Sprinkle 2 tablespoons of the mixture on each salad.
• Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
• Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

CHICKEN PECAN SALAD

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.

RASPBERRY PECAN CHICKEN SALAD

Steps:

• In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.

PINEAPPLE PECAN CHICKEN SALAD RECIPE - (4.2/5)

Steps:

• Combine Chicken, Celery, green onions, green pepper, salt, black pepper and mayonnaise in a bowl; mix well. Stir in pecans, pineapple and lemon juice. Chill for about 30 minutes before serving.

HONEY PECAN CHICKEN SALAD

Steps:

• Mix all ingredients together.

PECAN CRUSTED CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
• On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

PECAN-PINEAPPLE CHICKEN SALAD

Steps:

• 1. Combine chicken,celery,green onion,green pepper,salt,black pepper,and mayonnaise (real or miracle whip) in a bowl, mix well. Stir in pecans,pineapple, and lemon juice.
• 2. Chill for about 30 minutes before serving.

COPYCAT WENDY'S CHICKEN/PECAN SALAD

Steps:

• 1. Layer items in your salad bowl in order given,
• 2. Heat chicken before adding to salad
• 3. add pomegranete vinegarette dressing, toss and enjoy

GRANDMA LAMBERT'S DELUXE HONEY PECAN CHICKEN SALAD

Steps:

• 1. Combine chicken,grapes,and pecans into large bowl. Set aside.
• 2. Stir mayonaise, sour cream, honey, poppy seeds, and pepper.
• 3. Add above to chicken mixture. Toss. Enjoy!

HONEY PECAN CHICKEN SALAD, POPEYE'S

Steps:

• 1. Combine the mayonnaise, relish, onion, honey, sugar, salt and white pepper in a bowl and mix well. Stir in the celery and pecans. Fold in the chicken. Adjust the seasonings to taste. Chill, covered, in the refrigerator. Serve on crusty French bread rolls with potato chips and carrot sticks, or on a bed of salad greens, garnished with a bunch of red grapes.

JUNE'S TAKE ON WENDY'S APPLE PECAN CHICKEN SALAD

Steps:

• 1. To toast pecans the easy way, heat stove top in a nonstick frying pan. Shake pan frequently to avoid burning. Remove from heat when nuts are lightly browned.
• 2. Place all salad ingredients in a large bowl.
• 3. Combine vinaigrette ingredients in a separate bowl. Mix well.
• 4. Add vinaigrette to salad.Toss and serve.

STRAWBERRY & CANDIED PECAN SALAD WITH CHICKEN

Steps:

• 1. Preheat oven to 300 degrees F. Beat egg white & vanilla extract till foamy. Stir in cinnamon, nutmeg, ginger, salt & sugar. Mix well, then add pecans & coat. Spread on baking sheet, & bake 15 minutes, stir with fork, then bake about 15 minutes more. Remove from pan and cool.
• 2. Toss all the salad ingredients together, and allow each person to drizzle on their dressing. Enjoy!

ORANGE PECAN CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, pecans and celery. Combine the mayonnaise, sour cream, salt and pepper; pour over salad and toss to coat. Fold in orange sections. Serve on individual lettuce-lined plates with assorted crackers.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool. Once chicken is cool enough, remove skin and cut meat off bone. Shred chicken breasts or diced. Mix greek yogurt, mayo, apple cider vinegar and rosemary. In large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined. Season to taste with salt and pepper. Chill at least one hour