Best 10 Chicken Salad With Fresh Herbs And Toasted Pecans Recipes

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Chicken salad is a refreshing and versatile dish that can be served for lunch, dinner, or as an appetizer. It's especially delicious when made with fresh, seasonal herbs and toasted pecans. This article will provide you with a step-by-step guide to making the perfect chicken salad, with tips on selecting the best ingredients and achieving the perfect balance of flavors.

Here are our top 10 tried and tested recipes!

PECAN CHICKEN SALAD



Pecan Chicken Salad image

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Provided by thedailygourmet

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Steps:

  • Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  • Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g

CHICKEN SALAD WITH FRESH HERBS



Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

Steps:

  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

CHICKEN PECAN SALAD



Chicken Pecan Salad image

In our house, this light and tasty salad is a real summer favorite! I usually serve it with sliced tomatoes and bread and butter. It can also be used to make wonderful chicken salad sandwiches - perfect in hot weather.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

6 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1 cup sour cream
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup crumbled cooked bacon
1 cup pecan halves, toasted
Lettuce leaves
Tomato wedges

Steps:

  • In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.

Nutrition Facts :

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS



Chunky Chicken Salad with Grapes and Pecans image

This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1/4 cup chopped sweet onion, optional
Lettuce leaves or whole wheat bread slices, optional

Steps:

  • In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

Nutrition Facts : Calories 311 calories, Fat 22g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN SALAD WITH GRAPES AND PECANS



Chicken Salad With Grapes and Pecans image

This classic chicken salad is a Southern lunch staple, but it is also fitting for afternoon teas or book clubs. The recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama.

Provided by Southern Living Test Kitchen

Time 1h20m

Yield 8 cups

Number Of Ingredients 9

½ cup light or regular mayonnaise
½ cup light or regular sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon pepper
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Lettuce leaves (optional)

Steps:

  • Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat.
  • Cover and chill at least 1 hour. Stir in pecans just before serving.

HERB ROASTED PECAN CHICKEN SALAD WITH SOUR CREAM MAYONNAISE DRES



Herb Roasted Pecan Chicken Salad With Sour Cream Mayonnaise Dres image

Make and share this Herb Roasted Pecan Chicken Salad With Sour Cream Mayonnaise Dres recipe from Food.com.

Provided by ssullins

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces canned chicken
1 cup of chopped roasted pecan
1/4 cup celery
1 tablespoon spring onion
1 tablespoon thyme
1 tablespoon basil
1 tablespoon parsley
1/4 cup sour cream
1/4 cup mayonnaise
1/2 tablespoon lemon juice

Steps:

  • Before roasting pecan, coat them with one egg white.
  • Bake pecans at 250 for 20 minutes.
  • Shred chicken.
  • Chop fresh herbs.
  • Combined ingredients.
  • for dressing combined a 1/4 cup of sour cream with a 1/4 cup of mayonnaise then add 1/2 TBLS of lemon juice.
  • Combined with the salad.

Nutrition Facts : Calories 371.9, Fat 21.5, SaturatedFat 6.3, Cholesterol 115.8, Sodium 975, Carbohydrate 4.8, Fiber 0.2, Sugar 1.2, Protein 37.8

HOT CHICKEN SALAD WITH PECANS



Hot Chicken Salad with Pecans image

Enjoy harvest-time flavors with our Hot Chicken with Pecans recipe! The combo of dried cranberries and pecans in this hot chicken salad is just right.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
4 green onions, sliced
1/4 cup pecan pieces
1/4 cup dried cranberries
1/4 cup KRAFT Real Mayo
2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

Steps:

  • Spray grill pan or large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min. on each side or until chicken is cooked through (165ºF). Remove chicken from pan; cool slightly.
  • Chop chicken; place in medium bowl. Add remaining ingredients; mix lightly.
  • Serve warm.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

CHICKEN SALAD WITH FRUIT AND TOASTED PECANS



Chicken Salad With Fruit and Toasted Pecans image

This recipe is from Raising the Salad Bar, a book I recieved with the Cook Book Swap.For a luncheon or a buffet serve salad in "cups"of Boston lettuce leaves.

Provided by Sageca

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups cooked diced chicken
1 crisp apple
1 firm but ripe pear
lemon juice
1 cup red seedless grapes, halved
2 tablespoons chopped chives or 2 tablespoons parsley
1 cup toasted pecans, chopped
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
1 tablespoon honey
2 tablespoons fresh orange juice
1 tablespoon poppy seed
1/2 teaspoon kosher salt

Steps:

  • Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
  • To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
  • Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.

Nutrition Facts : Calories 366.2, Fat 27.3, SaturatedFat 2.8, Cholesterol 5.1, Sodium 359.6, Carbohydrate 32.6, Fiber 5.4, Sugar 21.4, Protein 3.7

FRESH PEACH AND PECAN CHICKEN SALAD



Fresh Peach and Pecan Chicken Salad image

This salad takes advantage of juicy ripe peaches and combines them with toasted pecans and celery for an awesome crunch factor. Feel free to serve on a toasted croissant or on Boston lettuce. For faster prep, use chilled, chopped rotisserie chicken. Leftovers will keep in the refrigerator for up to 3 days.

Provided by thedailygourmet

Categories     Salad

Time 25m

Yield 10

Number Of Ingredients 12

¾ cup Greek yogurt
½ cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon poppy seeds
½ teaspoon salt
1 pinch ground black pepper
5 cups cooked chicken, shredded or chopped
1 ½ cups chopped pecans, toasted
1 large ripe peach, pitted and chopped
2 stalks celery, chopped
Boston lettuce leaves

Steps:

  • Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
  • Serve immediately on lettuce leaves.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 7.6 g, Cholesterol 61 mg, Fat 26.1 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.8 g, Sodium 264.4 mg, Sugar 3.7 g

CHICKEN SALAD WITH FRESH HERBS AND TOASTED PECANS



CHICKEN SALAD WITH FRESH HERBS AND TOASTED PECANS image

Categories     Chicken     No-Cook     Quick & Easy

Yield Serves 4 Adults

Number Of Ingredients 9

4 mini round Boule breads or 4 Deli Rolls
4 pre-cooked chicken breasts
1/2 Cup Cashews
8 Leaves Fresh Chives
4 Large Fresh Basil Leaves
2 Cloves Fresh Garlic
3 Tbsp Fresh Parsley
1 Tbsp Fresh Lemon Juice
1/2 Cup Mayonaise and Salt and Pepper to taste.

Steps:

  • Cut pre-cooked chicken breasts into bite sized pieces and place into 4 qt mixing bowl. Chop Chives, Basil and Parsley and add to chicken. Dice Garlic cloves or put through garlic press and add to mixture. Stir until herbs are equally distributed throught chicken peices. In separate bowl combine Mayonaise and Lemon Juice. Fold into chicken and herb mixture add salt and pepper to taste. Chill at least one hour to allow flavors to blend. Just before serving add nuts and blend. Scoop out some of the bread in the middle of the rolls, place a lettuce leaf in the hole so that the edges show over the edges....place chicken salad in the hole and place a few nut pieces on the top for decoration.

Tips:

  • Use fresh herbs: Fresh herbs add a burst of flavor and aroma to salads. Choose herbs that are in season and at their peak of flavor, such as basil, cilantro, dill, mint, oregano, parsley, and thyme.
  • Toast the pecans: Toasting pecans enhances their flavor and makes them more crunchy. Spread the pecans on a baking sheet and toast them in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes, or until they are fragrant and slightly browned.
  • Use a light dressing: A light dressing will allow the flavors of the salad ingredients to shine through. Opt for a simple vinaigrette made with olive oil, vinegar, Dijon mustard, and honey or maple syrup.
  • Add some sweetness: A little bit of sweetness can help to balance out the bitterness of the greens and the tartness of the dressing. Add some fresh fruit, such as berries or grapes, or a drizzle of honey or maple syrup.
  • Don't overcrowd the salad: When assembling the salad, don't overcrowd the bowl. Leave some space so that the greens can breathe and the dressing can evenly coat all of the ingredients.

Conclusion:

This salad is a delicious and refreshing way to enjoy fresh herbs and toasted pecans. It's perfect for a light lunch or dinner, or as a side dish. With its vibrant flavors and textures, this salad is sure to be a hit.

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