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Southern Chicken Salad with Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 65 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Baking
  • Cuisine: Southern American

Description

This Southern Chicken Salad with Pecans is a deliciously creamy, savory dish featuring tender oven-roasted chicken breasts combined with toasted pecans, crisp celery, and a perfectly balanced mayonnaise dressing. It’s ideal for sandwiches, salads, or as a standalone light meal offering a satisfying Southern flair.

Ingredients

Scale

Chicken and Roast Ingredients

  • 4 chicken breasts, skin-on, bone-in preferable
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste

Pecans

  • 1 ½ teaspoons butter
  • ½ cup pecans, chopped

Salad Mix

  • 3 ribs celery, finely chopped
  • 1 cup mayonnaise (start with ¾ cup, add more as needed)
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the chicken and later toasting the pecans efficiently.
  2. Prepare the Chicken: Line a roasting tray or cookie sheet with parchment paper. Place the chicken breasts skin side up on the tray. Drizzle olive oil over both sides of the chicken, then generously season with salt and black pepper.
  3. Roast the Chicken: Transfer the chicken to the oven and roast for 35 to 50 minutes, depending on the size of the breasts, until fully cooked through.
  4. Cool the Chicken: Remove the chicken from the oven and let it cool until it’s safe to handle.
  5. Melt Butter for Pecans: While the chicken cools, put the butter into a small oven-safe pan and place it in the oven to melt.
  6. Toast the Pecans: Once the butter has melted, remove the pan from the oven and add the chopped pecans, stirring to coat them evenly with the butter. Return the pan to the oven and toast the pecans for about 5-6 minutes until fragrant and lightly browned. Remove and set aside.
  7. Shred Chicken Meat: When the chicken is cool enough to handle, remove the meat from the skin and bones. Discard the skin and bones, then chop the chicken into small pieces for the salad.
  8. Combine Salad Ingredients: In a large mixing bowl, add the chopped chicken, toasted pecans, and finely chopped celery. Stir to combine evenly.
  9. Add Mayonnaise and Season: Start by adding ¾ cup of mayonnaise, mixing well. Add additional mayonnaise as needed to reach your desired creaminess. Season the salad with salt and pepper to taste and stir thoroughly until everything is well combined.

Notes

  • Start with ¾ cup mayonnaise and gradually add more based on the quantity of chicken and preferred consistency.
  • Optional: Add 1 cup of halved red seedless grapes for a sweet contrast.
  • Store chicken salad in an airtight container in the refrigerator. It will keep fresh for 3-4 days.
  • Do not leave the salad out at room temperature for more than 2 hours to ensure food safety.
  • Freezing the chicken salad is not recommended as it can affect texture and flavor.

Nutrition

  • Serving Size: 1/8 of recipe (~150g)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 85mg

Find it online: https://emilyquickdinners.com/southern-chicken-salad-with-pecans-recipe/