Chicken and pecan. Sound weird? We can bet that a dish with chicken and pecan will blow your mind. This pecan chicken salad is flavorful and absolutely delicious. In this recipe, we are going to show you how you can make this dish in your kitchen. What are you waiting for? Go to your butcher and ask for some fresh chicken breast and pick some pecan from the market.
Are you wondering how pecans taste like? Well, it’s buttery and kind of earthy. The oil content with pecan is relatively high that’s why it’s flavorful. In this salad recipe, we’ll be getting the majority of the flavor from the pecan and herbs resulting in a fresh, smooth taste.
This pecan chicken salad recipe will take less than an hour to cook. So, in case you have picnics to attend or an outdoor party, this can be the perfect dish. Impress your friends and family with the combination of flavors and textures of this dish. From the satiating savory flavor from the chicken, the refreshing burst of sweetness from the grapes, to the buttery crunch provided by the pecans. This dish is earthy and refreshing, it can be your go-to spring recipe. For more pecan-based dishes, try our Citrus Glazed Salmon with Pecan. It’s also great for potlucks!
How To Make Pecan Chicken Salad
If you want something light on the tummy but heavy and robust in flavor, this pecan chicken salad is the best choice.
Ingredients
- 1 ½ lb chicken breast, boneless, well rinsed and patted dry
- 3 cups chicken broth
- 1 cup green grapes, seedless
- 1 ½ cups pecan, halves
- 1 cup celery, diced
- ½ cup fresh dill, chopped
- ⅓ cup sour cream
- ⅔ cup mayonnaise
- 1 bunch watercress , or salad greens
- salt
- black pepper, freshly ground
- dill sprigs, for garnish
Instructions
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Preheat the oven to 350 degrees F.
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Arrange the chicken breast in a single layer in a shallow pan.
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In a pan, bring the broth to a boil. Pour enough broth in the baking pan to just cover the chicken breast.
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Lay a sheet of cooking parchment or aluminum foil over the chicken, and bake until cooked through, about 30 minutes.
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Allow the chicken to cool in the liquid then discard the liquid. Shred the chicken into bite-size pieces and place them in a large bowl.
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Add the grapes, pecans, celery, and chopped dill, and toss well.
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In a separate bowl, mix the sour cream and mayonnaise together. Toss this into the chicken salad. Season with salt and pepper.
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Cover and refrigerate for 2 hours. Serve on a bed of watercress or other salad greens, garnished with dill sprigs.
Nutrition
- Sugar: 6g
- :
- Calcium: 75mg
- Calories: 588kcal
- Carbohydrates: 10g
- Cholesterol: 90mg
- Fat: 50g
- Fiber: 3g
- Iron: 2mg
- Potassium: 597mg
- Protein: 27g
- Saturated Fat: 9g
- Sodium: 688mg
- Vitamin A: 731IU
- Vitamin C: 15mg
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Frequently Asked Questions
Can I use ranch dressing for this salad? Any other spice I can add?
Yes, you can. Ranch dressing will have that slightly tart flavor as well. If you want your pecan chicken salad to be a bit spicy, we recommend adding a little chili powder. However, if you want more heat, we suggest adding chopped peppers. This will certainly get hot.
What if I don’t like celery? What can I use instead?
There are a handful of ingredients that you can use as an alternative for celery in salads. For instance, carrots and green apples can give you the same texture as the celery. People are often fond of using jicama as well as a substitute for celery. If you are not familiar with jicama, it is also known as Mexican turnip. Raw jicama is juicy, crunchy, and has a sweet, nutty taste.
Conclusion
If you want a healthy appetizer or a stand out dish during potlucks, the pecan chicken salad is for you. So, what are you waiting for? Pop that champagne and munch on this salad!Have your own special recipe to share? Submit Your Recipe Today!
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