Chicken Pecan Salad with Dressing (Printable)
Tender chicken and crunchy pecans served over crisp greens with a creamy homemade dressing.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Nuts
02 - 2/3 cup pecan halves, lightly toasted
→ Vegetables & Greens
03 - 6 cups mixed salad greens
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red onion, thinly sliced
06 - 1/2 cup celery, diced
→ Fruits
07 - 1 medium apple, diced
→ Cheese
08 - 1/2 cup crumbled blue cheese or feta
→ Dressing
09 - 1/3 cup mayonnaise
10 - 2 tbsp plain Greek yogurt
11 - 1 tbsp Dijon mustard
12 - 1 tbsp honey
13 - 2 tbsp apple cider vinegar
14 - 2 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# How To Make:
01 - If using raw chicken breasts, season with salt and pepper. Grill or sear over medium heat until fully cooked through, approximately 6-7 minutes per side. Allow to cool, then dice or shred into bite-sized pieces.
02 - Place pecan halves in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently to prevent burning, until fragrant. Remove from heat and set aside to cool.
03 - In a large salad bowl, add the mixed salad greens, halved cherry tomatoes, sliced red onion, diced celery, and diced apple.
04 - Add the prepared chicken, toasted pecans, and crumbled cheese to the bowl with the vegetables.
05 - In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, and olive oil. Season with salt and black pepper, whisking until the mixture is smooth and creamy.
06 - Drizzle the dressing evenly over the salad ingredients. Toss gently to ensure all components are well coated without crushing the greens.
07 - Portion the salad onto plates immediately. Garnish with additional pecans or cheese crumbles if desired.
# Expert Tips:
01 -
- It comes together in under 40 minutes, which means you can make it on a weeknight without stress.
- The homemade dressing is creamy but light, and it actually tastes better than anything from a bottle.
- It's flexible enough to work with whatever vegetables or proteins you have on hand.
02 -
- Toast your pecans fresh every time—they can go from fragrant to burnt faster than you'd expect, so don't step away from the stove.
- Dress the salad right before you eat it, not hours ahead, or the greens will wilt and lose their crunch.
- If you make the dressing ahead, it tastes even better because the flavors meld, but give it a quick whisk before using since it might separate slightly.
03 -
- Keep the salad greens and dressing completely separate until serving—moisture is the enemy of crispness.
- A really good quality Dijon mustard makes the dressing sing in ways that cheaper versions won't quite reach.