Chicken Pecan Salad with Dressing (Printer-friendly)
Tender chicken and crunchy pecans served over crisp greens with a creamy homemade dressing.
# What You'll 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 Prepare:
01 - If using raw chicken breasts, season with salt and pepper. Grill or sear until fully cooked, allow to cool, then dice or shred.
02 - In a dry skillet over medium heat, toast pecan halves for 3–4 minutes, stirring frequently until fragrant. Remove from heat and cool.
03 - In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, celery, diced apple, and cooled pecans.
04 - Add the prepared chicken and crumbled cheese (if using) to the bowl with the vegetables.
05 - In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper until smooth.
06 - Drizzle the dressing over the salad mixture. Toss gently to coat all ingredients evenly.
07 - Serve immediately, optionally garnished with additional pecans or cheese.
# Expert Advice:
01 -
- It comes together in under 35 minutes, which means lunch or dinner without the stress.
- The homemade dressing is so much better than anything bottled—creamy, tangy, and it actually tastes like real food.
- You can eat it right away or pack it for tomorrow, and it holds up beautifully.
02 -
- Don't dress the salad too far ahead unless you like it a little wilted—the vinegar in the dressing softens greens fast.
- Toasting pecans yourself is non-negotiable; it's the difference between this tasting okay and tasting memorable.
- The dressing keeps in the fridge for about 5 days, so you can make it ahead and just toss it in when you're ready to eat.
03 -
- If you use blue cheese, make sure it's a good one—it's a starring ingredient, not background texture.
- Thin-slice that red onion; thick slices taste aggressive and raw, while thin ones integrate beautifully into the whole thing.