Pecan Chicken Salad

Scoop of Southern Pecan Chicken Salad on lettuce

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5 from 18 votes

Prep Time 20

Total Time 20

Servings

Calories 382kcal

Author Stacey Little

Ingredients

4 cups chopped cooked chicken
2 hard boiled eggs, finely chopped
2 ribs celery, finely chopped
1/4 medium sweet or white onion, finely chopped
1/2 cup chopped pecans*
2 tablespoons pickle relish ((You can use dill or sweet. I much prefer the dill.))
2 teaspoons creole or spicy brown mustard
1/2 to 3/4 cup mayonnaise
salt and pepper to taste

Instructions

Place the chicken, eggs, celery, onions, and pecans in a large bowl.
In a medium bowl, make the dressing by whisking together the relish, mustard, and mayonnaise.
Add the dressing to the chicken mixture and toss to coat. Add salt and pepper to taste. Cover and refrigerate to allow the flavors to meld for at least an hour. Serve on crackers, sandwiches, etc.

Notes

*For more flavor, toast the pecans on a rimmed baking sheet at 350°F for about 5 minutes or until they've darkened in color and are fragrant. Allow to cool completely before adding to the salad.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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