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 pecans for additional texture and flavor that’s quite nice.
— This post was originally published on August 18, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Oven
Total Time: 1 Hour, 15 Minutes
Servings: 8
Primary Ingredient(s): Chicken breasts, pecans, celery, mayonnaise
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I just found this recipe while looking for a good chicken salad. Made it for a work birthday party. It was a hit. This is awesome!”
— Gwen
Ingredient Notes
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- Chicken Breasts — Use skin-on, bone-in chicken breasts if you can find them. They’ll give you a richer flavor when roasting. If not, either boneless, skinless breasts will work.
- 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. Taste and add salt and pepper as needed.
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
- Add sweetness. Many, many Southern cooks add a little sweetness to their chicken salad recipes with either grapes or apples. Try adding 1 cup of halved red seedless grapes or finely diced apples. I’ve had a version with dried cranberries that was really delicious!
- For a lighter version, consider using low-fat mayonnaise or a mix of mayo and Greek yogurt.
- You can make a more aromatic version of chicken salad by adding finely chopped fresh herbs like dill, parsley, or tarragon.
- If pecans aren’t your favorite or you simply want a variation, consider substituting walnuts or slivered almonds.
- Try adding a splash of fresh lemon or lime juice for a zingy citrus flavor.
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 folded into in crisp lettuce leaves.
- Croissant Sandwich: Take your lunch up a level 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 beautiful 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 spread alongside an array of your favorite crackers for snacking or appetizer parties.
How to Store
Stored in an airtight container, the chicken salad should remain fresh for 3-4 days. Because of the mayonnaise, you shouldn’t leave it out at room temperature for more than 2 hours. Freezing is not recommended.
Questions About Southern Chicken Salad with Pecans
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.
Yes, you can! Place the pecans in a skillet over medium heat. Be sure to stir or shake frequently to prevent burning.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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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.4 chicken breasts, 2 tablespoons olive oil, salt, black 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.1 ½ teaspoons butter
- Remove the pan from the oven and add the pecans, stirring to coat them well with the butter.½ cup pecans
- 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.3 ribs celery
- Add the mayonnaise starting with 3/4 cup and adding more as you feel the mixture needs. Add salt and pepper to taste. Stir until thoroughly combined.1 cup mayonnaise, Salt and pepper to taste
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.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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!