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Pecan Chicken Salad

Name: Pecan Chicken Salad
Prep time: 5 min
Cook time: PT-468273H21M16S
Total time: PT-468273H21M16S
Yield: 6
Ingredients: 2 pounds chicken breast (grill with salt and pepper) (approximately 4 & 1/2 cups); 1/2 cup Greek yogurt; 2 tablespoons Dijon mustard; 1/2 teaspoon dried thyme; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; 1 teaspoon apple cider vinegar; 1/8 teaspoon Himalayan pink salt; 1/4 teaspoon pepper; 1 & 3/4 cups red grapes , halved or quartered; 1 cup chopped pecans

For a chicken salad recipe that’s a total winner, look no further.

This healthy Pecan Chicken Salad is wonderfully creamy, without being too wet. It incorporates the perfect balance of flavors and uses yogurt to offset the heaviness of mayonnaise. You can use this Pecan Chicken Salad recipe for sandwiches, croissants, in a wrap or on a bed of greens.

Whether for lunch, supper or a snack, flavorful chicken salad is always a hit. It’s the perfect guilt-free way to indulge in a delicious meal, without sacrificing flavor. Did we mention it makes a great on-the-go meal or snack?

Real ingredients

We absolutely love chicken salad, all of its flavor and versatility. While store-bought may taste great, most brands don’t use real food ingredients. Instead, they use mayo that’s a combination of vegetable oil and olive oil (who knows if the olive oil is even 100% pure?). Or, worse yet, they use refined oil and completely omit EVOO from the equation. Then there’s the added sodium, artificial ingredients, flavoring and preservatives.

This recipe takes the guesswork out of knowing if your chicken salad is a healthy addition to your meal or nothing more than a real-food imposter.

Prep your chicken ahead

You can cook your chicken with a little salt and pepper, use leftover chicken or if you’re pinched for time, you can purchase a rotisserie chicken for this healthy, yet delicious recipe.

If you’re cooking your chicken, preheat oven to 375 degrees. Season chicken breasts with salt and pepper (we highly recommend using Jane’s Krazy Mixed-Up Salt). Place breasts on a parchment paper lined baking sheet. Bake for 15 minutes, remove chicken from oven, flip each breast and bake an additional 10-15 minutes, until chicken is no longer pink in the center. Allow chicken to cool before cutting into cubes and adding to your chicken salad.

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