Chicken Pecan Salad Mix (Printable)

Tender chicken and toasted pecans blend with crisp vegetables and creamy dressing for a fresh, easy meal.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 medium breasts)

→ Nuts

02 - ½ cup pecan halves or pieces, toasted

→ Vegetables & Fruits

03 - 1 cup celery, finely chopped
04 - ½ cup red grapes, halved (or substitute diced apple)
05 - 2 green onions, thinly sliced

→ Dressing

06 - ½ cup mayonnaise
07 - 2 tablespoons plain Greek yogurt or sour cream
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Garnish

12 - Mixed salad greens or lettuce leaves (optional)

# How to Make It:

01 - Heat a dry skillet over medium heat and toast the pecans for 3 to 4 minutes, stirring frequently, until fragrant. Remove and let cool.
02 - In a large bowl, mix together the cooked chicken, celery, halved grapes, sliced green onions, and cooled pecans.
03 - In a separate small bowl, whisk the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
04 - Pour the dressing over the chicken mixture and toss gently until all ingredients are evenly coated.
05 - Taste and adjust salt and pepper as desired.
06 - Serve chilled atop salad greens or lettuce leaves, or use as a filling for sandwiches or wraps.

# Expert Hacks:

01 -
  • It comes together in 35 minutes flat, making it perfect for those days when you want real food without the fuss.
  • The toasted pecans give you that satisfying crunch and richness that makes every bite feel indulgent, not virtuous.
  • One bowl does the heavy lifting—mix your dressing right in and you're done with minimal cleanup.
02 -
  • Toast your pecans—raw ones taste flat and won't deliver that buttery richness that makes this salad special.
  • Don't make this salad and let it sit unrefrigerated for hours; the celery gets soggy and the chicken drying out becomes a real problem.
  • Lemon juice matters more than you think—it's the invisible note that keeps the dressing from tasting one-dimensional or heavy.
03 -
  • Taste the dressing before you add it to everything else, so you can adjust seasonings while you still have control.
  • Use freshly cracked black pepper instead of the pre-ground stuff—it tastes brighter and less dusty, and you'll be amazed at the difference in a mild dish like this.

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