Description
A classic Southern Chicken Salad with toasted pecans, celery, and creamy mayonnaise, perfect as a wholesome sandwich filling or a light meal. This recipe features oven-roasted chicken breasts seasoned simply and combined with crunchy pecans and fresh celery for texture and flavor.
Ingredients
Units
Scale
Chicken
- 4 chicken breasts, skin-on, bone-in preferable
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Pecans & Celery
- 1 1/2 teaspoons butter
- 1/2 cup pecans, chopped
- 3 ribs celery, finely chopped
Dressing
- 1 cup mayonnaise (may need more)
- Salt and pepper, to taste
Instructions
- Preheat and prepare chicken: Preheat the oven to 350 degrees Fahrenheit. Line a roasting tray or cookie sheet with parchment paper. Place the chicken breasts skin side up on the prepared baking pan. Drizzle olive oil over both sides of the chicken and season generously with salt and black pepper.
- Roast the chicken: Transfer the pan to the oven and roast the chicken until fully cooked through. This typically takes 35 to 50 minutes depending on the size of the breasts. The chicken should be cooked to an internal temperature of 165°F.
- Cool the chicken: Remove the chicken from the oven and let it cool until it is easy to handle.
- Toast the pecans: While the chicken cools, place the butter in a small baking pan and put it in the oven until melted. Remove the pan and add the chopped pecans, stirring to coat them well with the melted butter. Return the pan to the oven and toast the pecans for 5 to 6 minutes until golden and fragrant. Remove and set aside.
- Prepare chicken meat: When cooled, remove meat from the skin and bones. Discard the skin and bones and chop or shred the chicken into small pieces.
- Combine salad ingredients: In a large mixing bowl, combine the chopped chicken, toasted pecans, and finely chopped celery.
- Add mayonnaise and seasoning: Add 3/4 cup of mayonnaise initially, mixing well. Adjust by adding more mayonnaise as needed to reach desired creaminess. Season with salt and black pepper to taste and stir until everything is evenly combined.
Notes
- Start with 3/4 cup mayonnaise and add more depending on how much chicken you have for the perfect consistency.
- You can add 1 cup of halved red seedless grapes for a touch of sweetness.
- Store the chicken salad in an airtight container and keep refrigerated. It will stay fresh for 3-4 days.
- Do not leave the chicken salad out at room temperature for more than 2 hours.
- Freezing chicken salad is not recommended as it affects texture and flavor.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1 cup)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
