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Southern Chicken Salad with Pecans

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A creamy, nutty chicken salad made with roasted chicken, crunchy toasted pecans, and mayonnaise, perfect for picnics and light lunches.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts, skin-on and bone-in preferred Boneless, skinless chicken breasts or a rotisserie chicken can be used.
  • 2 tablespoons olive oil
  • 1 ½ teaspoons butter
  • ½ cup chopped pecans Toasted for extra flavor.
  • 3 ribs celery, finely chopped
  • 1 cup mayonnaise You may need more — start with 3/4 cup.
Seasoning
  • to taste salt
  • to taste freshly ground black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a roasting tray with parchment paper for easy cleanup.
  2. Place the chicken breasts on the tray skin side up. Drizzle with olive oil and season generously with salt and pepper.
  3. Roast the chicken for 35–50 minutes, until the internal temperature reads 165°F (74°C) and juices run clear.
  4. Remove the chicken and let it cool completely.
  5. While the chicken cools, melt the butter in a small pan. Add the chopped pecans and toast them for 5–6 minutes until fragrant.
Mixing
  1. In a large bowl, combine the shredded and chopped chicken, toasted pecans, and finely chopped celery.
  2. Start with 3/4 cup mayonnaise and fold it in until the mixture comes together. Add more if you prefer a creamier texture. Season with salt and black pepper to taste.
  3. Chill for at least 30 minutes to let flavors meld, or serve immediately.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 400mgFiber: 1gSugar: 2g

Notes

Serve chilled or at room temperature. Freeze not recommended. Store in an airtight container for 3-4 days.
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