Southern Chicken Salad with Pecans
My classic Southern Chicken Salad with Pecans recipe is a traditional combination of flavors and textures. It’s easy to make and sure to be a crowd-pleaser!
Chicken salad holds a cherished spot in Southern cuisine. You see it on practically every menu in every southern restaurant. It’s present at nearly every celebratory occasion, wedding shower, and baby shower. It makes a great sandwich for a picnic or stands on its own for the salad course.
Here’s the thing about chicken salad – there really is no set recipe for it. Everybody makes it a little differently and you have to use your own judgment when adding the ingredients because the measurements are different every time.
My rendition takes a slight detour from tradition. I opt for roasting the chicken breasts, giving them a deeper, more robust flavor compared to the conventional poached version. I also add toasted pecan for additional texture and taste that is quite nice.
❤️ Why We Love This Recipe
- Depth of Flavor: Roasting the chicken intensifies the taste, setting it apart from other chicken salads.
- Crunchy Twist: The toasted pecans add a pleasant crunch and rich, nutty dimension.
- Versatility: It’s perfect as a standalone dish, sandwich filling, or festive party appetizer.
🛒 Ingredient Notes
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- Chicken Breasts: Use either boneless, skinless, or bone-in, skin-on chicken breasts if you can find them. They’ll give you richer flavor when roasting. However, I’ve noticed them in short supply recently.
- Pecans: Toasting the pecans is key for bringing out their deep, nutty flavor which complements the chicken beautifully.
- Mayonnaise: Make your own mayonnaise (it’s easy!), or choose a good-quality mayo such as Duke’s for the best taste and creaminess.
- Celery: Finely chopped celery provides a pleasant crunch. You can adjust the quantity based on your preference.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
🔪 How to Make Southern Chicken Salad with Pecans
- Preheat the oven to 350 degrees.
- Line a roasting tray or cookie sheet with parchment paper.
- Place the breasts skin side up on the prepared baking pan. Drizzle the chicken on both sides with olive oil and sprinkle generously with salt and pepper.
- Transfer the pan to the oven and cook until chicken is done all the way through. It will take anywhere from 35 to 50 minutes depending on the size of the chicken breasts.
- Remove the chicken from the oven and allow it to sit until it’s cool enough to handle.
- While the chicken cools, put the butter into a small baking pan and place the pan in the oven until the butter melts.
- Remove the pan from the oven and add the pecans, stirring to coat them well with the butter.
- Return the pan to the oven and cook until the pecans are toasted – about 5-6 minutes. Remove the pecans from the oven and set aside.
- When the chicken has cooled, remove the meat from the skin and bones, shredding it some with your fingers as you go. Discard the skin and bones.
- Chop the chicken into small pieces.
👉 PRO TIP: I like the chicken chopped fairly fine, but not so fine that you would think it was ground. Just a nice small dice.
- In a large mixing bowl, combine the chopped chicken, toasted pecans, and celery.
- Add the mayonnaise starting with 3/4 cup and adding more as you feel the mixture needs. Stir until thoroughly combined.
👉 PRO TIP: I typically start with 3/4 cup mayonnaise and usually add about 3/4 cup more. It just depends on how much chicken I have. You’ll need to use your own judgment as to the amount needed. Keep mixing and tasting until you think it’s right. You may also need to add more celery depending on your personal preference. Be sure to give the mixture a taste and also add salt and pepper as needed.
🔀 Recipe Options and Variations
- Grapes: 1 cup of halved red seedless grapes may be added to the chicken salad recipe. Red grapes add a delicious burst of sweetness. If grapes aren’t your thing, try diced apples or dried cranberries as an alternative.
- Lighter Version: If you’re looking for a lighter version, consider using low-fat mayonnaise or a mix of mayo and Greek yogurt.
- Herb-Infused: Add finely chopped fresh herbs like dill, parsley, or tarragon to the mix for a more aromatic salad.
- Tropical Twist: Mix in some diced pineapple or mango chunks for a hint of sweetness and tropical flair.
- Nut Alternatives: If pecans aren’t your favorite or you simply want a variation, consider substituting walnuts or slivered almonds.
- Protein Boost: Mix in boiled, diced eggs to amp up the protein content and add an extra dimension to the salad.
- Zesty Lift: Add a splash of fresh lemon or lime juice for a zesty, refreshing note.
🍽️ How to Serve
My favorite way to serve chicken salad is mounded on a lettuce leaf accompanied with fruit (my favorites are red grapes and cantaloupe – just a great taste combination with the chicken salad), sliced ripe tomatoes sprinkled with salt and pepper, and crackers.
For a tea or luncheon, serve the chicken salad in puff pastry shells. Or try one of these options:
- Lettuce Wraps: For a low-carb option, serve the salad in crisp lettuce leaves.
- Croissant Sandwich: Elevate your lunch by layering the chicken salad between buttery croissant halves.
- Stuffed Tomatoes or Avocados: Hollow out ripe tomatoes or avocados and fill them with the chicken salad for a colorful and delicious presentation.
- Salad Plate: Place one scoop of chicken salad, one scoop of tuna salad, and a scoop of potato salad atop mixed greens, accompanied by slices of ripe tomato and an assortment of breads or crackers.
- Finger Sandwiches: For parties or teas, spread the chicken salad between slices of white or whole grain bread. Remove the crusts and cut each into four bite-sized pieces.
- With Crackers: Serve as a dip alongside an array of your favorite crackers, ideal for snacking or appetizer spreads.
🍚 How to Store
Stored in an airtight container, the chicken salad should remain fresh for 3-4 days. Remember not to leave it out at room temperature for more than 2 hours. Freezing is not recommended.
❓ Questions About Southern Chicken Salad with Pecans
Almonds or walnuts make excellent alternatives. If you have a nut allergy, roasted sunflower or pumpkin seeds can give you the crunch without the nuts.
Certainly! That’s a great time-saving option. Just remove the skin and bones, then proceed with the recipe.
Substitute part of the mayonnaise with Greek yogurt for a tangy, lighter consistency without sacrificing flavor.
Toast them in a pan with a little butter in a 350 degree oven as directed in the recipe or in a skillet over medium heat on the stovetop. Be sure to stir or shake occasionally to prevent burning.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
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Southern Chicken Salad with Pecans
Ingredients
- 4 chicken breasts skin-on, bone-in preferable
- 2 tablespoons olive oil
- salt
- black pepper
- 1 ½ teaspoons butter
- ½ cup pecans chopped
- 3 ribs celery finely chopped
- 1 cup mayonnaise (may need more)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Line a roasting tray or cookie sheet with parchment paper.
- Place the breasts skin side up on the prepared baking pan. Drizzle the chicken on both sides with olive oil and sprinkle generously with salt and pepper.
- Transfer the pan to the oven and cook until chicken is done all the way through. It will take anywhere from 35 to 50 minutes depending on the size of the chicken breasts.
- Remove the chicken from the oven and allow it to sit until it’s cool enough to handle.
- While the chicken cools, put the butter into a small baking pan and place the pan in the oven until the butter melts.
- Remove the pan from the oven and add the pecans, stirring to coat them well with the butter.
- Return the pan to the oven and cook until the pecans are toasted – about 5-6 minutes. Remove the pecans from the oven and set aside.
- When the chicken has cooled, remove the meat from the skin and bones, shredding it some with your fingers as you go. Discard the skin and bones.
- Chop the chicken into small pieces.
- In a large mixing bowl, combine the chopped chicken, toasted pecans, and celery.
- Add the mayonnaise starting with 3/4 cup and adding more as you feel the mixture needs. Stir until thoroughly combined.
Notes
- Start with 3/4 cup mayonnaise and add more depending on how much chicken you have. Keep mixing and tasting until you think it’s right.
- 1 cup of halved red seedless grapes may be added.
- Stored in an airtight container, the chicken salad should remain fresh for 3-4 days. Remember not to leave it out at room temperature for more than 2 hours. Freezing is not recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 18, 2010. It has been updated with new photos and additional information.
I was born and raised in South Georgia too. I make Chicken Salad like my Mother did and it is very much like yours. However, as she did, I put an apple peeled and chopped in mine. Also, this Chicken Salad on a croissant with some lightly toasted sliced almonds included is good too.
I just found this recipe while looking for a good chicken salad. Made it for a work birthday party. It was a hit. Added chopped green onions as well. This is awesome!
Do you turn chicken half way thru baking/roasting?
Thank you
Sissy – for this recipe I usually don’t turn the chicken, but it won’t hurt anything if you want to turn it. Either way works fine.
Hello Lana,
I had been looking for a great pecan salad recipe for a tea I’m planning later this month. Really glad I found your site. I’ll be sure to let you know how the lady’s enjoy your recipe. Thank you for being so clear and concise.
Sincerely,
Bridget
This salad sounds delicious. What temperature should the chicken be roasted at??
350 degrees.
This sounds and looks delicious. Thanks for posting it.
This looks amazing. I love chicken salad. I make it similar to my tuna salad. I buy this falafel seasoning powder at Kalustyan’s and it has just the right taste to me. I have added it to tuna salad since I worked in the Little India area of NYC. I don’t know why really. Now it just doesn’t taste the same without it. So I add it to chicken salad too. I add some onion and sometimes celery. I like something crunchy in it. The pecans look so good.
Oh my goodness- I have this same plate! What a sweet little platter for your chicken salad. I love the pecans in it. I’m a Southern girl, too, so these are a must. Also, the bone-in chicken is a must. I agree about the grapes, too. I always try to sneak them in and most people seem to love them.
Kim, I love that little plate, too. It was a $1 find while shopping for photo props.
I go absolutely crazy for a good chicken salad!! And this one with pecans sounds extra awesome. I love love love red grapes in my chix salad too. Yum!
Please pass me some bread and a big scoop of that chicken!
I began making my chicken salad by roasting split breasts on the bone “with” the skin like you do. In the past I had always used boneless/skinless breasts, but it was Barefoot Contessa that I learned to use the “on the bone” for a juicier piece of chicken. And it worked. I’m a nut freak, so this is calling to me. I make my chicken salad similar to yours but I’ve not added the nuts to it. That’s a must try.
Thanks for another great recipe, Lana!
Your recipes always speak load and clear to me, and I hang on every word. Chicken and toasted pecans (and, to be honest, mayonnaise)? Heaven! I’m looking forward to tucking this salad between slices of toasted, good quality French bread with a sprinkling of raw spinach on top. Yum!
Roast chicken is the ONLY way to go with chicken salad! I love the simplicity and I am SOOOOOO envious of the plate in the first pic! Beautiful presentation!
Lana – I’ve never thought of roasting the chicken. Brilliant! I love the grapes in chicken salad. And, there’s a restaurant in town that puts in pineapple tidbits and mandarin oranges. BTW – we made my spinach blueberry salad tonight and started talking about our top salads and yours was in the top five -ever. Thanks again, Kate
what a nice chicken salad, like how you roasted it in the oven for depth of flavor …. momma always said add toasted pecans if company was coming….this must be ‘an important’ salad….
I agree with your momma, Drick. Always add a little something special if company is coming, right?
Ohhhh sounds good to me! I haven’t had chicken salad in a while either. LOVE the plate!
Amanda, that was a $1.00 antiquing find. Only one like it in the place so I grabbed it to use for photo props!
This salad looks really good,now I am hungry for chicken salad!
Just a thought ,instead of discarding the bones boil them with some chunks of carrot,onion,and celery and you have a wonderful chicken stock. Or if no time to boil put bones in a zip lock bag and toss in freezer untill you have time to make the stock. I freeze the stock in 1 cup portions to use in recipes.
Good frugal idea, Judy.
I love that idea of freezing the chicken bones for stock. Thanks for the great tip.
I also wonder if anyone can think of a substitute for the mayo in this recipe?
Wish I had some right now. Looks yummy.
I’m with you and love grapes in my chicken salad – or craisins, currents, golden raisins. Good tip about roasting the chicken instead of boiling it!
looks amazing! I think people seriously underestimate the greatness of a well made chicken salad.
Perfect summer salad!!!! Or filling for a sandwich.
It does make good sandwiches, Jenn. I especially like it on toasted sourdough.
You slacker :)
It suddenly turned autumn here. Freaky weather. That looks really good. I’m thinking I might add a few raisins or some dried cranberries.
Those would be great additions! I like a little something sweet mixed in or on the side with chicken salad, but BeeBop doesn’t so I left it out this time. I’ll have it my way next time with some halved red grapes thrown into the mix!
Kind of ironic, I am blogging about chicken salad today also. I cheated though and picked up a rotisserie chicken because of time restraints! I enjoyed your post and love your red bowl!
Nothing wrong with taking a shortcut like using a rotisserie chicken. I’m all for making cooking easier so more people will be encouraged to get in the kitchen!