Name: Patio 44 - Biloxis Chicken-Salad Salad* Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups boneless skinless cooked chicken breast; 1 cup celery; 1 cup red seedless grapes; 1 cups mayonnaise; 1 tbs plain Greek yogurt (2% or whole); 1 tsp Dijon mustard; 1 tsp fresh lemon juice; 1 tsp granulated sugar; 3 tsp salt; 1 tsp freshly ground black pepper; 2 tbs chopped fresh chives or green onions; 1 cup pecan halves; 1 tsp unsalted butter; 1 tsp brown sugar; 1 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp ground cayenne (optional); 6 cups mixed salad greens (spring mix or baby lettuces); 1 cup grape or cherry tomatoes; 1 tsp extra-virgin olive oil (optional, for finishing); 0.25 tsp freshly ground black pepper (to finish)

Method

Chicken Salad

Prepare chicken

If not already cooked, poach or roast 2 boneless skinless chicken breasts until internal temperature reaches 165°F (about 15–20 minutes poaching or 20–30 minutes roasting at 400°F). Let rest 5 minutes, then cool slightly and shred or dice into bite-size pieces to measure 2 cups.

Finely dice the celery (about 1 cup) and halve the grapes (1 cup).

In a large mixing bowl, combine 1 cup mayonnaise and 1 tablespoon Greek yogurt. Add 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, and 1 teaspoon granulated sugar. Whisk until smooth.

Season the dressing with 3 teaspoons salt and 1 teaspoon freshly ground black pepper. Taste and adjust—note: use the lower amount of salt if serving with salty pecans; you can start with 1 teaspoon and add up to 3 teaspoons total.

Fold the shredded chicken, diced celery, halved grapes, and 2 tablespoons chopped chives into the dressing until evenly coated. Chill the chicken salad at least 30 minutes to let flavors meld (optional but recommended).

Seasoned Pecans

Preheat a small skillet over medium heat. Add 1 teaspoon butter to melt.

Add 1 cup pecan halves to the skillet and stir to coat with butter. Sprinkle 1 teaspoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon cayenne (if using) over the pecans.

Toast the pecans, stirring frequently, for 4–6 minutes until toasted, aromatic, and the sugar begins to caramelize. Remove from heat and spread on parchment to cool; they will crisp as they cool.

Salad Assembly

Place 6 cups mixed salad greens into a large serving bowl or divide among 4 individual plates.

Evenly distribute 1 cup halved grape or cherry tomatoes over the greens.

Spoon 3/4 to 1 cup of the prepared chicken salad per serving (about 3/4 cup if making 4 servings) onto the center of the greens. If making a larger composed salad, mound approximately 1 1/2 cups chicken salad in the center of a plated salad for sharing.

Scatter the seasoned pecans (about 1/4 cup per plate or all, depending on preference) over the salad for crunch.

Optional: Drizzle each salad with 1 teaspoon extra-virgin olive oil and finish with a light sprinkle (about 1/4 teaspoon) of freshly ground black pepper.

Serve immediately so pecans remain crisp. Leftover chicken salad can be refrigerated in an airtight container for up to 3 days.

Chicken-salad Salad* Recipe