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Basil & Pecan Chicken Salad

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Basil & Pecan Chicken Salad from www.laurenslatest.comSo, 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:IMG_0187Start by cubing up some leftover roasted chicken breasts and throwing them into a bowl.
IMG_0188Next we’ll slice lots of fresh basil to go into this salad too. I love fresh basil and should buy it more.IMG_0195 Of course, I added in some celery for a little crunch action…IMG_0192 and red onion for a little spiciness. IMG_0190 Toasted pecans {or any kind of nut} add a softer buttery bite and nice textural contrast.IMG_0196And don’t forget a bunch of grapes. Sweet little nuggets.Basil & Pecan Chicken Salad from www.laurenslatest.comStir this all together with some real mayonnaise, salt and pepper and that’s it!IMG_0229 Spoon this onto some bread and that’s lunch! IMG_0210

 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!

 

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Basil & Pecan Chicken Salad

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

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 2 large roasted chicken breasts cooled and diced
  • 2 cups red grapes sliced
  • 10 large basil leaves chiffonade
  • 1/2 cup chopped toasted pecans
  • 2 stalks celery chopped
  • 1/2 cup diced red onion
  • 3/4-1 cup real mayonnaise
  • salt & pepper to taste

Instructions

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

Reader Interactions

Comments

  9. Jenny says

    I do this all the time – I love mixing it up – sometimes cranberries, almonds and big chunks of celery. It’s all about the textures. Looks great.

    Reply

  19. Bonita Siberry says

    We love this salad, the last time I made it, I used two cans of Wild Albacore Tuna (Costco) & it was amazing…

    Reply

  20. Annie says

    I love your website and want to keep many of your recipes on Pinterest. I do not see the Pinterest icon when I download a recipe, and I do not use Facebook. How can I get them over to tPinterest

    Reply

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