Best 6 Tangy Chicken Salad With Pecans Recipes

Indulge in a delightful culinary experience with our tangy chicken salad with pecans, a refreshing and flavorful dish that tantalizes the taste buds. This delectable salad boasts a perfect balance of sweet, tangy, and crunchy textures, making it a perfect choice for light lunches, picnics, or as a side dish for your main course. With the goodness of juicy chicken, crisp pecans, and a tangy dressing, this salad promises an explosion of flavors in every bite. Additionally, we present two variations of this classic recipe: a creamy chicken salad with grapes and celery, offering a creamy and refreshing twist, and a spicy chicken salad with jalapenos and corn, adding a kick of heat to the mix. Get ready to embark on a culinary journey where tangy, creamy, and spicy flavors intertwine, creating a symphony of tastes that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

Steps:

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

SPICED HONEY FRUIT SALAD WITH PECANS

Spiced Honey Fruit Salad with Pecans image

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the parchment
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1 large egg white
1 cup pecans
1 habanero pepper
1/4 cup honey
1/4 cup orange juice
1/8 teaspoon ground cinnamon
2 cups cubed cantaloupe
1 1/2 cups grapes
3 kiwis, peeled and cut into 1-inch pieces
1 apple, cut into 1-inch pieces

Steps:

For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

TANGY CHICKEN SALAD WITH PECANS

Tangy Chicken Salad with Pecans image

This is an adaptation of several chicken salad recipes in an attempt to make chicken salad similar to Cush's Grocery in Shreveport, LA.

Provided by Carla Dee

Categories Lunch/Snacks

Time 10m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups cooked chicken, diced
1/4 cup pecans, chopped and toasted
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice

Steps:

In a bowl, whisk together the mayonnaise, Dijon mustard, sugar, salt, pepper, and lemon juice until smooth.
Add the chicken, pecans, celery, and onion and stir to combine.
Cover and refrigerate at least 1 hour before serving.

CHICKEN SALAD WITH GRAPES AND PECANS

Chicken Salad With Grapes and Pecans image

This classic chicken salad is a Southern lunch staple, but it is also fitting for afternoon teas or book clubs. The recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama.

Provided by Southern Living Test Kitchen

Time 1h20m

Yield 8 cups

Number Of Ingredients 9

Ingredients

½ cup light or regular mayonnaise
½ cup light or regular sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon pepper
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Lettuce leaves (optional)

Steps:

Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat.
Cover and chill at least 1 hour. Stir in pecans just before serving.

PECAN CRUSTED CHICKEN SALAD WITH TANGY MAPLE DRESSING

Pecan Crusted Chicken Salad With Tangy Maple Dressing image

This is adapted from Rachael Ray. The chicken tenders are fabulous and the tangy maple dressing is to die for. I changed up the vegetables in the salad for my personal preference. Put whatever fruits and vegetables you like in your salad.

Provided by KelBel

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

vegetable oil, for frying
2 lbs chicken tenders
1 cup all-purpose flour
2 eggs, beaten
1 cup plain breadcrumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg
1 orange, zested
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 orange, juice of
1/4 cup extra virgin olive oil
2 romaine lettuce hearts, chopped
1 pint cherry tomatoes
2 carrots, thinly sliced
3 scallions, chopped
1/2 cup dried cherries or 1/2 cup cranberries
1 (8 ounce) can mandarin oranges, drained

Steps:

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes.
Place flour in 1 dish, eggs beaten with a splash of water in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
Dressing:
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
Combine salad ingredients in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing.
Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

Nutrition Facts : Calories 1023.8, Fat 42, SaturatedFat 5.8, Cholesterol 237.4, Sodium 563, Carbohydrate 95.1, Fiber 16.1, Sugar 35.2, Protein 71.3

Tips:

For the best flavor, use high-quality mayonnaise and sour cream.
If you don't have pecans, you can substitute another type of nut, such as walnuts or almonds.
To make the chicken salad ahead of time, simply prepare it according to the recipe and then store it in the refrigerator for up to 3 days.
Serve the chicken salad on a bed of lettuce or in a sandwich or wrap.

Conclusion:

This tangy chicken salad with pecans is a delicious and easy-to-make recipe that is perfect for a quick lunch or dinner. The combination of the tangy dressing, the tender chicken, and the crunchy pecans creates a flavorful and satisfying dish. Whether you are serving it on a bed of lettuce, in a sandwich, or in a wrap, this chicken salad is sure to be a hit.