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!
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8servings
Ingredients
4chicken breastsskin-on, bone-in preferable
2tablespoonsolive oil
salt
black pepper
1 ½teaspoonsbutter
½cuppecanschopped
3ribsceleryfinely chopped
1cupmayonnaise(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.