Chicken Salad With Toasted Pecans Recipe

Toast and glaze pecans

Preheat a small skillet over medium heat. Add the pecan halves and the butter or olive oil; stir to coat. Toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. If using maple syrup or honey, drizzle it over the pecans in the last 1 minute and stir to coat so it lightly glazes them. Sprinkle with the sea salt, transfer to a plate to stop cooking, and let cool completely. Break any large clusters apart once cooled.

Whisk dressing

In a small bowl or jar, combine the mayonnaise, Greek yogurt (if using), apple cider vinegar, Dijon mustard, honey or maple syrup, lemon juice, olive oil, salt, and black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning with more salt, pepper, or lemon if desired.

If your chicken is not already warm and roasted, reheat or shred it: warm roasted chicken breasts or thighs can be shredded with forks (about 3 cups once chopped/shredded). Place the mixed greens in a large bowl or divide among individual plates.

Add the shredded roasted chicken, halved grapes, sliced celery, green onion, and chopped parsley to the greens. Toss gently to combine.

Drizzle about half of the prepared dressing over the salad and toss gently to coat. Add more dressing as needed to taste, reserving a little for guests who want extra.

Scatter the toasted pecans over the top and sprinkle with the crumbled feta or goat cheese if using. Finish with a grind of fresh black pepper and a light pinch of salt if desired.

Serve immediately so the pecans remain crisp. Leftover dressing can be kept refrigerated for up to 5 days; salad components can be stored separately for best texture.