Chicken Pecan Salad with Dressing

There's something about the moment pecans hit a hot skillet that makes you pause mid-conversation—that toasty aroma just takes over the kitchen. I stumbled onto this salad during a particularly uninspired Tuesday when I had leftover chicken and a bag of pecans calling out for something better than the usual routine. The combination of tender chicken, those warm pecans, and a homemade dressing that actually tastes like something clicked immediately, and it's been a weeknight savior ever since.

I made this for a small gathering last spring, and watching people actually slow down to eat salad instead of rushing through it felt like a small victory. Someone asked for the dressing recipe before dessert even came out, which told me everything I needed to know about whether this was keeper-worthy.

Ingredients

• Cooked chicken breast, diced or shredded (2 cups): Use rotisserie chicken if you're short on time—it saves you a step and honestly tastes great here.
• Pecan halves, lightly toasted (2/3 cup): Toasting them yourself makes all the difference; it wakes up the flavor in a way pre-toasted ones often don't.
• Mixed salad greens (6 cups): Romaine, spinach, and arugula together give you texture and depth—don't skip the mix.
• Cherry tomatoes, halved (1 cup): They add brightness and a little burst of sweetness when you bite into them.
• Red onion, thinly sliced (1/2): The thinner you slice it, the less aggressive it becomes; thin slices almost melt into the salad.
• Celery, diced (1/2 cup): This is your crunch anchor—don't underestimate how much it matters.
• Apple, diced (1 medium, optional): A Granny Smith keeps things sharp; a Honeycrisp adds sweetness—choose based on your mood.
• Crumbled blue cheese or feta (1/2 cup, optional): If you use it, it needs to be good quality; it's the flavor anchor of the whole salad.
• Mayonnaise (1/3 cup): This is the creamy base—it sounds heavy, but the yogurt and vinegar balance it out perfectly.
• Plain Greek yogurt (2 tbsp): This cuts the richness and adds tang; it's the secret to a dressing that doesn't feel heavy.
• Dijon mustard (1 tbsp): The spicy note that ties everything together.
• Honey (1 tbsp): Just enough to round out the flavors without making it sweet.
• Apple cider vinegar (2 tbsp): The brightness that makes you want another bite.
• Olive oil (2 tbsp): Good olive oil matters here—don't use the cheap stuff.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go; you might want a touch more.

Instructions

Cook your chicken if needed:

Season raw chicken breasts with a pinch of salt and pepper, then grill or sear them in a hot skillet until the center hits 165°F and they're no longer pink. Let them cool completely before dicing or shredding—warm chicken steams the salad, and that's not what we want here.

Toast those pecans:

Put pecan halves in a dry skillet over medium heat and stir them around for 3 to 4 minutes until they smell incredible and deepen slightly in color. The moment you smell them go from pleasant to almost overwhelming, they're done—pull them off the heat and let them cool.

Assemble your salad base:

Toss the greens, tomatoes, red onion, celery, apple, and cooled pecans together in a large bowl—this is your foundation.

Add the chicken and cheese:

Scatter the diced chicken and cheese over the greens; no need to toss yet.

Make the dressing:

In a small bowl, whisk together mayo, yogurt, mustard, honey, vinegar, and olive oil until it's smooth and creamy, then season with salt and pepper. Taste a tiny bit on a leaf—adjust if it needs more salt or a touch more acid.

Bring it together:

Drizzle the dressing over everything and toss gently so all the ingredients get coated without bruising the greens. Do this just before serving so nothing gets soggy.

Finish and serve:

Plate it up and scatter a few extra pecans or a bit more cheese on top if you want it to look prettier.

Save

I'll never forget the moment my neighbor tasted this and said, 'This isn't salad—this is actually food'—meant as a total compliment. It's one of those rare dishes that makes people genuinely happy to be eating something healthy.

Why the Dressing Changes Everything

The dressing is honestly where this salad earns its keep. A bottled version would make this fine, but homemade is creamy without feeling heavy, tangy without being harsh, and it comes together in maybe two minutes of whisking. The Greek yogurt is the trick—it gives you richness without all the heaviness of straight mayo, and the apple cider vinegar keeps everything bright and punchy.

Room for Your Own Twist

This salad is flexible enough that you can make it your own without breaking it. Some days I add grapes or dried cranberries if I want more sweetness, or swap walnuts for pecans if that's what I have on hand. You could add cucumber, swap in goat cheese, or even throw in some sliced avocado if you're feeling it—the foundation is solid enough to take it.

What Makes It Work for Any Occasion

This lands somewhere between a light lunch and a proper dinner, depending on how hungry you are and what you're pairing it with. It keeps well for a day or two if you store the dressing separate, which makes it a smart play for meal prep. I've brought it to picnics, served it at small dinners, and eaten it standing at the kitchen counter when nothing else sounded good.

• Make the dressing in the morning and store it separate from the salad if you're prepping ahead.
• If pecans aren't your thing, walnuts or even sunflower seeds work just fine.
• A crisp white wine like Chardonnay or Sauvignon Blanc pairs beautifully if you're making a meal of it.

Save

This is the kind of salad that doesn't feel like compromise—it's actually good, actually filling, and actually something you'll want to make again. That's rare enough to be worth holding onto.

Common Questions

→ How do I toast the pecans?

Heat pecan halves in a dry skillet over medium heat, stirring frequently for 3–4 minutes until they become fragrant and slightly darker.

→ Can I substitute the nuts?

Walnuts are a great alternative to pecans if you prefer a different nutty flavor or texture in the mix.

→ Is there a lighter dressing option?

Yes, substitute the mayonnaise entirely with Greek yogurt for a dressing that is just as creamy but lighter in fat content.

→ What sides go with this?

This salad is hearty enough to stand alone, but crusty bread or roasted vegetables make excellent accompaniments for a larger meal.

→ How should I store leftovers?

Store the salad ingredients and dressing separately in airtight containers in the refrigerator to keep the greens crisp for up to two days.