Chicken Pecan Salad with Dressing

There's something about the smell of pecans toasting in a dry skillet that makes me pause whatever I'm doing. Years ago, I'd thrown together this salad on a Tuesday afternoon when a friend called to say she was coming by, and I had maybe thirty minutes to pull together something that didn't feel rushed. The combination of creamy dressing, crisp greens, and that warm pecan aroma turned out to be exactly what the moment needed, and now it's become my go-to when I want something that feels both effortless and genuinely good.

I made this for a potluck once where someone had just gone gluten-free, and I realized this salad checked every box without feeling like a compromise. Watching people come back for seconds without knowing it was naturally gluten-free felt like a small victory, and it's stuck with me as a reminder that good food doesn't need to be complicated or laden with explanation.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you're short on time, or poach your own for a cleaner flavor that lets the dressing shine.
• Pecan halves, 2/3 cup lightly toasted: Toasting them yourself makes all the difference in depth and brings out a warmth that pre-roasted pecans sometimes miss.
• Mixed salad greens, 6 cups: A mix of romaine, spinach, and arugula gives you varied textures and flavors that don't get lost under the rich dressing.
• Cherry tomatoes, 1 cup halved: The sweetness and acidity balance the creamy dressing perfectly, so don't skip them.
• Red onion, 1/2 sliced thin: A few minutes in cool water mellows the bite if you find raw onion too sharp.
• Celery, 1/2 cup diced: It adds a quiet crunch that you don't notice until it's gone, then you really miss it.
• Apple, 1 medium diced (optional): If you add it, use something crisp like a Granny Smith to keep it from getting mushy.
• Crumbled blue cheese or feta, 1/2 cup (optional): Either one deepens the flavor, though you can absolutely skip it if you prefer a lighter salad.
• Mayonnaise, 1/3 cup: It's the base of the dressing, so use something you actually like eating.
• Plain Greek yogurt, 2 tbsp: This adds tang and keeps the dressing from feeling too heavy or one-note.
• Dijon mustard, 1 tbsp: A good quality mustard adds complexity that regular yellow mustard can't quite match.
• Honey, 1 tbsp: Just enough sweetness to round out the vinegar and mustard without making it cloying.
• Apple cider vinegar, 2 tbsp: The fruity notes work with the apples and pecans in a way that feels intentional rather than accidental.
• Olive oil, 2 tbsp: This keeps the dressing silky and prevents it from breaking.
• Salt and black pepper to taste, 1/2 tsp and 1/4 tsp: Taste as you go, because good dressing should taste bold on its own before it meets the greens.

Instructions

Get your chicken ready:

If you're starting with raw breasts, season them generously with salt and pepper, then grill or sear them in a hot pan until they're cooked through and the outside has some color. Let them cool before cutting so the juices stay where they belong, then dice or shred into bite-sized pieces.

Toast those pecans:

Put them in a dry skillet over medium heat and listen for them to start crackling, stirring every minute or so until the kitchen smells undeniably toasty. Once they're fragrant and slightly darker, move them to a plate to cool—they'll crisp up as they sit.

Build your salad base:

Toss your greens into a large bowl with the tomatoes, red onion, celery, and apples if you're using them, along with the cooled pecans. This is where you're creating the foundation that everything else will sit on.

Add the protein and cheese:

Scatter the chicken and cheese (if using) across the greens, but don't toss yet—you want room to work when the dressing hits.

Make the dressing:

In a small bowl, whisk the mayo, Greek yogurt, mustard, honey, vinegar, and olive oil together until it's smooth and creamy with no streaks of mayo left visible. Season with salt and pepper, then taste it on a leaf of greens to see if it needs adjusting.

Bring it all together:

Drizzle the dressing over the salad and toss gently but thoroughly, making sure every leaf and piece of chicken gets coated. You want it dressed but not drowning—restraint here means the salad stays crisp instead of wilting into submission.

Serve and garnish:

Plate it up right away, and if you like, scatter a few extra pecans or a bit more cheese on top for a little flourish that says you actually cared about how it looks.

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One evening I served this to someone who'd been having a rough week, and they ate quietly, and when they looked up they just said it tasted like someone cared. That's when I realized this salad is simple enough to make anytime but thoughtful enough that it actually means something when you put it on the table.

Why This Dressing Works

The combination of mayo and Greek yogurt might seem fussy, but it's actually strategic. The mayo gives you richness and emulsion, while the yogurt brings tang and keeps it from feeling one-dimensionally heavy. The honey and apple cider vinegar balance each other—the honey rounds out sharpness, and the vinegar cuts through richness with a subtle fruity note. When you whisk it all together with a good mustard, you end up with something that tastes finished and intentional, not like you threw together whatever was in the fridge.

Making It Your Own

This salad is a framework, not a rigid rule. I've made it with walnuts when pecans weren't around, added grapes for a completely different sweetness, and sworn by swapping in all Greek yogurt when I wanted it lighter. The core of it—good chicken, toasted nuts, crisp greens, homemade dressing—holds steady, but everything else can shift based on what's in your kitchen or what you're in the mood for. The flexibility is part of why I keep coming back to it.

Timing and Prep Strategy

You can cook the chicken and make the dressing earlier in the day, which takes the pressure off when you're actually assembling lunch or dinner. Just keep the dressing in a jar and the greens dry in a container until the last moment, then it all comes together in minutes. If you're feeding a group, you can even set everything out and let people dress their own salads to taste—it removes the guesswork of how creamy they like it.

• Toast your pecans fresh on the day you're eating, or they lose their warmth and personality.
• Slice your apple right before assembling so it doesn't oxidize and turn brown.
• If your salad greens are a little limp, give them a quick ice bath before using them.

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This salad has become my answer when I need something quick that doesn't feel like a shortcut. It's a reminder that the best meals don't always require hours of effort, just intention and ingredients you actually like.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prep the ingredients and dressing separately. Toss them together just before serving to keep the greens crisp.

→ What can I substitute for pecans?

Walnuts are an excellent alternative that provides a similar crunch and nutty flavor profile.

→ Is this dish gluten-free?

Naturally, yes. Just ensure your mayonnaise and other condiments are certified gluten-free to be safe.

→ How do I store leftovers?

Store the salad components and dressing in airtight containers in the fridge. Keep them separate until ready to eat again.

→ Can I use rotisserie chicken?

Absolutely, using store-bought rotisserie chicken is a great way to save time and add savory flavor.