Chicken Pecan Salad with Apples
This chicken pecan salad, just like other chicken salad recipes are fantastic throw together lunch or dinner. Use precooked chicken, crisp green apple, pecans, and a Greek yogurt/mayonnaise dressing for a tangy salad.
Servings 1 person
Equipment
- cutting board
- knife
- medium mixing bowl
- small whisk
- rubber spatula
Ingredients
- 1.5-2 Tablespoon Plain Greek yogurt or regular plain yogurt
- 1.5-2 Tablespoon Mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon Garlic salt
- ½ whole Chicken breast about 2 ounces
- ½ cup Granny smith apple chopped
- ¼ cup Celery chopped
- 1 Tablespoon Pecans chopped
- Optional: lettuce, bread, pita, etc for serving
Instructions
- Add dressing ingredients to medium sized mixing bowl: 1.5-2 Tablespoon plain Greek yogurt, 1.5-2 Tablespoon mayonnaise, 1 teaspoon Dijon mustard, ¼ teaspoon garlic salt. Whisk until smooth.
- Add chopped pre-cooked chicken breast (about ½ whole breast), ½ cup chopped granny smith apple, ¼ cup chopped celery, 1 Tablespoon chopped pecans to dressing mix. Stir together with rubber spatula or spoon.
- Serve over lettuce, as a sandwich, wrap, or pita. Enjoy!
Video
Notes
- Use rotisserie chicken or any type of pre-cooked chicken, or probably even tofu for a vegetarian version.
- Just use yogurt or mayo if that's all you have. Add a dash of white or apple cider vinegar to mayo if you want it a bit tangier.
- Double the yogurt/mayo if making a salad, it'll be your dressing, this is usually too drippy to enjoy as a sandwich or wrap.
- Make extra servings for leftovers. You can typically store leftover chicken pecan salad in an air tight container in the fridge for 5 days, but just use the sniff test (does it smell good?) to avoid wasting food as it can last longer.
- Other great add-ins: sliced green onion, swap the pecans for other chopped nuts, swap the apples for grapes or dried fruit, omit celery if you don't have it.