Pecan Chicken Salad Recipe

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So, I made this recipe a few days before I had my baby…and completely forgot about it cause ya know….I had a baby.

Also, I have a severe case of mommy-brain. Forreals. I need to take some sort of medication to make the synapses in my brain fire.

Or, I just need sleep. One of the two.

Anyways, I love chicken salad and just upped the ante on my plain old version with this Basil & Pecan version. It’s so flavorful! Basil, pecans, chicken, grapes, celery and onion! Nothing too out of the ordinary on the ingredients list, but throw them all together with a little mayo and you get something amazing! Kind of like my whole mantra for this blog: everyday ingredients extraordinary food…which PS- is the name of my ecookbook. Did you get your copy yet?

Pretty simple and humble food with yummy payoffs! Just how I like it 🙂

Here’s how you make this:Start by cubing up some leftover roasted chicken breasts and throwing them into a bowl.
Next we’ll slice lots of fresh basil to go into this salad too. I love fresh basil and should buy it more. Of course, I added in some celery for a little crunch action… and red onion for a little spiciness.  Toasted pecans {or any kind of nut} add a softer buttery bite and nice textural contrast.And don’t forget a bunch of grapes. Sweet little nuggets.Stir this all together with some real mayonnaise, salt and pepper and that’s it! Spoon this onto some bread and that’s lunch! 

 Git in mah belleh!!

Perfect for lunch or light snacking through the day {which is what I do 24/7}. OR, throw these into mini croissants and serve them at a baby shower. Super cute and kind of fancy too. No one needs to know how easy it is to make 😉

Print the recipe below and save for later. Or, make it today! Enjoy your Thursday, friends!

More Salads to Try!

• Chicken Salad with Grapes
• Southwest Chicken Chopped Salad Recipe
• Epic Chicken Salad
• Fancy Chicken & Pecan Pasta Salad

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Pecan Chicken Salad Recipe

Leftover chicken never tasted so good! Pecan Chicken Salad is my new favorite way to put it to use! Flavor city right here, friends.

servings 4 servings

Prep Time 15 mins

Total Time 15 mins

Ingredients

• ▢ 2 large roasted chicken breasts fully cooked, cooled and diced
• ▢ 2 cups red grapes sliced
• ▢ 10 large basil leaves chiffonade
• ▢ ½ cup pecans toasted, chopped
• ▢ 2 stalks celery diced
• ▢ ½ cup red onion diced
• ▢ ¾-1 cup mayonnaise
• ▢ salt & pepper to taste

US Customary - Metric

Instructions

• Stir all ingredients together in large bowl. Refrigerate until ready to use.
• Delicious with crackers or in a sandwich with lettuce.

Nutrition

Calories: 585kcal | Carbohydrates: 18g | Protein: 29g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 349mg | Potassium: 501mg | Fiber: 3g | Sugar: 14g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg

Course: Salad

Cuisine: American

Keyword: Pecan Chicken Salad