Pecan Chicken Salad
Pecan Chicken Salad is a delightful fusion of tender chicken, crunchy pecans, and juicy red grapes, all brought together by a creamy Greek yogurt dressing. Perfect for picnics or quick lunches, this salad offers a refreshing balance of flavors and textures that will please even the pickiest eaters. Easy to prepare and versatile enough for wraps or sandwiches, it’s an ideal dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup toasted pecans
- 1 cup celery, chopped
- 1 cup red grapes, halved
- ½ cup Greek yogurt
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake on a lined baking sheet for 25-30 minutes until cooked through.
- Allow the chicken to cool for 10 minutes before chopping into bite-sized pieces.
- While cooling, chop the celery and halve the grapes. Toast pecans in a dry pan over medium heat for about 5 minutes.
- In a large bowl, whisk together Greek yogurt, Dijon mustard, salt, and pepper.
- Add the chopped chicken, celery, grapes, and pecans to the bowl; gently mix until well-coated.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 350
- Sugar: 7g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: For added flavor variations, consider adding diced apples or swapping pecans for walnuts or almonds. Store leftovers in an airtight container in the fridge for up to three days.