Hot Chicken Salad With Pecans Recipes

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PECAN CHICKEN SALAD

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



Pecan Chicken Salad image

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

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

HOT CHICKEN SALAD WITH PECANS

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



Hot Chicken Salad with Pecans image

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

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

PINEAPPLE CHICKEN SALAD WITH PECANS

This easy homemade salad is both nutritious and versatile, with protein-rich canned chicken, flavorful pineapple and water chestnuts delivering delicious flavor and perfect texture.

Provided by Kelsey Nixon

Categories     main-dish

Time 15m

Yield 4-6 Servings

Number Of Ingredients 12



Pineapple Chicken Salad with Pecans image

Steps:

  • In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon whole grain mustard
½ teaspoon paprika
1 (9.75-ounce) can premium chicken breast, drained
1 (8-ounce) can crushed pineapple, thoroughly drained
½ cup canned whole water chestnuts, drained and chopped
¼ cup chopped celery
2 tablespoons red onion, finely chopped
½ cup pecans, toasted and chopped
1 tablespoon chopped fresh parsley
kosher salt and cracked black pepper

CHICKEN PECAN SALAD

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



Chicken Pecan Salad image

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 :

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

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS

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



Chunky Chicken Salad with Grapes and Pecans image

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.

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

CHICKEN PECAN SALAD

The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner.

Provided by JRW8

Categories     Salad

Time 45m

Yield 6

Number Of Ingredients 17



Chicken Pecan Salad image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
  • Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
  • In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.

Nutrition Facts : Calories 983.5 calories, Carbohydrate 39.9 g, Cholesterol 68.4 mg, Fat 80.4 g, Fiber 10.2 g, Protein 35.9 g, SaturatedFat 9.1 g, Sodium 681.3 mg, Sugar 26.2 g

2 tablespoons hot red pepper sauce
½ cup margarine, melted
⅔ cup brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 pinch salt
1 pound coarsely chopped pecans
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon Greek seasoning
1 pound romaine lettuce, torn
1 cup cherry tomato halves
½ cup fresh strawberries
½ cup seedless grapes
¼ cup fresh raspberries
¼ cup fresh blueberries
½ cup honey mustard salad dressing

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