Chicken Pecan Apple Salad (Printable version)
Tender chicken combined with toasted pecans, crisp apples, and a creamy dressing for a light, fresh dish.
# What you'll need:
→ Protein
01 - 2 cups cooked chicken breast, diced or shredded (approx. 10.5 oz)
→ Nuts
02 - 3/4 cup pecan halves, toasted and roughly chopped
→ Fruits & Vegetables
03 - 1 large apple, cored and diced
04 - 2 celery stalks, thinly sliced
05 - 1/4 cup red onion, finely diced
→ Dressing
06 - 1/2 cup mayonnaise
07 - 2 tablespoons plain Greek yogurt
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon honey
11 - Salt and black pepper to taste
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Mixed salad greens, for serving
# Directions:
01 - Toast pecan halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Remove and allow to cool, then chop roughly.
02 - In a large mixing bowl, combine diced cooked chicken, toasted pecans, diced apple, sliced celery, and finely diced red onion.
03 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, honey, salt, and black pepper until smooth.
04 - Pour the dressing over the combined salad ingredients and toss gently until evenly coated.
05 - Adjust seasoning to taste if necessary. Serve chilled or at room temperature over a bed of mixed salad greens. Garnish with chopped fresh parsley as desired.
# Expert Advice:
01 -
- The pecans turn nutty and rich when toasted, but stay perfectly crunchy against the creamy dressing.
- It comes together in under 30 minutes, which means lunch on a Tuesday doesn't feel like a compromise.
- The dressing hits that magic balance between indulgent and light, thanks to a little Greek yogurt sneaking in.
02 -
- Don't skip toasting the pecans—the difference between raw and toasted is the difference between a decent salad and one worth remembering.
- Dress it close to serving time if your apples are particularly juicy, or they'll start to weep and water everything down by lunch tomorrow.
03 -
- Toast your pecans in a skillet rather than the oven if you want to stay present and catch them at their peak—it takes three minutes instead of ten and you won't miss the moment.
- A tiny pinch of cayenne pepper in the dressing adds a warmth that no one can quite identify but everyone notices.