5.0 from 6 votes
Southern Chicken Salad with Pecans
My classic Southern Chicken Salad with Pecans recipe is a traditional combination of flavors and textures. It's easy to make and sure to be a crowd-pleaser!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 402 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 chicken breasts skin-on, bone-in preferable
- 2 tablespoons olive oil
- salt
- black pepper
- 1 ½ teaspoons butter
- ½ cup pecans chopped
- 3 ribs celery finely chopped
- 1 cup mayonnaise (may need more)
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Line a roasting tray or cookie sheet with parchment paper.
- Place the breasts skin side up on the prepared baking pan. Drizzle the chicken on both sides with olive oil and sprinkle generously with salt and pepper.
- Transfer the pan to the oven and cook until chicken is done all the way through. It will take anywhere from 35 to 50 minutes depending on the size of the chicken breasts.
- Remove the chicken from the oven and allow it to sit until it's cool enough to handle.
- While the chicken cools, put the butter into a small baking pan and place the pan in the oven until the butter melts.
- Remove the pan from the oven and add the pecans, stirring to coat them well with the butter.
- Return the pan to the oven and cook until the pecans are toasted – about 5-6 minutes. Remove the pecans from the oven and set aside.
- When the chicken has cooled, remove the meat from the skin and bones, shredding it some with your fingers as you go. Discard the skin and bones.
- Chop the chicken into small pieces.
- In a large mixing bowl, combine the chopped chicken, toasted pecans, and celery.
- Add the mayonnaise starting with 3/4 cup and adding more as you feel the mixture needs. Stir until thoroughly combined.
Cup of Yum
Notes
- Start with 3/4 cup mayonnaise and add more depending on how much chicken you have. Keep mixing and tasting until you think it's right.
- 1 cup of halved red seedless grapes may be added.
- Stored in an airtight container, the chicken salad should remain fresh for 3-4 days. Remember not to leave it out at room temperature for more than 2 hours. Freezing is not recommended.
Nutrition Information
Serving
1
Calories
402kcal
(20%)
Carbohydrates
1g
(0%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
15g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
86mg
(29%)
Sodium
327mg
(14%)
Potassium
488mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
146IU
(3%)
Vitamin C
2mg
(2%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 402
% Daily Value*
| Serving | 1 | |
| Calories | 402kcal | 20% |
| Carbohydrates | 1g | 0% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 327mg | 14% |
| Potassium | 488mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.