Description
This Southern Chicken Salad with Pecans is a flavorful and comforting dish combining tender roasted chicken, toasted buttery pecans, crisp celery, and creamy mayonnaise. Perfect as a hearty lunch or light dinner, this recipe delivers a classic Southern taste with a satisfying crunch and rich texture.
Ingredients
Scale
Chicken
- 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 mixture
- 3 ribs celery, finely chopped
- 1 cup mayonnaise (may need more)
- Salt and pepper, to taste
Instructions
- Prepare the oven and chicken: Preheat the oven to 350 degrees F (175 degrees C). Line a roasting tray or cookie sheet with parchment paper. Place the chicken breasts skin side up on the tray. Drizzle olive oil on both sides of the chicken and season generously with salt and black pepper.
- Roast the chicken: Transfer the tray to the oven and roast the chicken for 35 to 50 minutes, depending on size, until cooked through and juices run clear.
- Cool the chicken: Remove the chicken from the oven and let it cool until safe to handle.
- Toast the pecans: Place the butter in a small baking pan and put it in the oven until melted. Remove the pan, add the chopped pecans, and stir to coat with butter. Return to the oven and toast pecans for 5-6 minutes, then remove and set aside.
- Shred the chicken: Once cooled, remove chicken meat from skin and bones. Discard skin and bones. Chop or shred the chicken into small pieces.
- Combine ingredients: In a large mixing bowl, combine the shredded chicken, toasted pecans, and finely chopped celery.
- Add mayonnaise and season: Start by adding ¾ cup mayonnaise to the mixture, adding more if needed to achieve desired creaminess. Season with salt and pepper to taste. Stir thoroughly to combine all ingredients.
Notes
- Start with ¾ cup mayonnaise and adjust as needed based on chicken quantity and preferred creaminess.
- For added sweetness and texture, 1 cup of halved red seedless grapes can be mixed in.
- Store the salad in an airtight container in the refrigerator for 3-4 days. Do not leave it out at room temperature for more than 2 hours.
- Freezing the chicken salad is not recommended as it can affect texture and flavor.
Nutrition
- Serving Size: 1 cup (about 125g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
