Chicken Pecan Salad Recipe
Garden greens, candied pecans, pizza mozzarella, cheddar, bacon, cucumbers, carrots, tomatoes, and ranch dressing.
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Ingredients
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Salad base
Vegetables & extras
Dressing & finishing
Method
Prepare proteins & crunchy elements
Cook and shred chicken (if not already cooked)
If using raw chicken breasts, place 2 boneless skinless chicken breasts in a medium saucepan and cover with water or low-sodium chicken broth. Bring to a simmer, reduce heat to low, and poach gently for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then shred with two forks or slice into bite-sized pieces.
Cook bacon
Cook 6 slices of bacon until crisp in a skillet over medium heat or on a rimmed baking sheet in a 400°F (200°C) oven for 12–18 minutes. Drain on paper towels, then crumble or chop into bite-sized pieces.
Make or toast candied pecans (if homemade)
To make quick candied pecans: in a skillet over medium heat, combine 1/3 cup pecan halves with 2 tbsp brown sugar and 1 tbsp butter (or 1 tbsp maple syrup). Toast, stirring frequently, until sugar melts and coats nuts, 3–5 minutes. Transfer to parchment to cool. If using store-bought, roughly chop large pieces.
Prepare vegetables
Wash and dry the mixed greens thoroughly; spin in a salad spinner or pat dry so dressing adheres well.
Slice the cucumber into half-moons (about 1/4-inch thick) to yield about 1 cup. Julienne or grate the carrot to make 1/2 cup. Halve the cherry tomatoes to yield 1 cup. Place prepared vegetables in a bowl or on a cutting board ready to assemble.
Assemble salad
In a large salad bowl, add the 6 cups of mixed garden greens and toss lightly to loosen.
Evenly distribute the shredded or sliced chicken over the greens.
Scatter the shredded mozzarella (1 cup) and shredded cheddar (1/2 cup) over the salad.
Sprinkle the crumbled bacon (from 6 slices) and 1/2 cup candied pecans over the salad for saltiness and crunch.
Dress & finish
If desired, stir 1 tsp lemon juice into the 3/4 cup ranch dressing to brighten the flavor.
Drizzle the ranch dressing over the salad (or serve on the side). Start with about half the dressing, toss gently to coat, then add more to taste. Season with kosher salt and freshly ground black pepper to taste.
Serve immediately so candied pecans and bacon remain crisp. Leftovers: store dressing separately and keep salad components chilled; assembled salad is best eaten within 24 hours.
