There’s something incredibly satisfying about the crunch of toasted pecans mixed into tender, herby chicken salad. It’s not just the texture—it’s the balance of rich, creamy, tangy, and nutty that hits all the right notes.
I started making this Pecan Chicken Salad on lazy Sundays when I had leftover rotisserie chicken and a craving for something cool and filling that didn’t feel like “diet food.” And guess what? It naturally supports weight loss without sacrificing flavor.
Whether you’re meal-prepping for the week or building a picnic plate, this salad brings ease, nourishment, and a little Southern flair to the table. Pair it with a side of Keto Cabbage Rice for a low-carb lunch, or sip on a refreshing Cortisol Cocktail to stay energized through the afternoon.
A small tip from experience: go with dill relish over sweet if you want a savory edge that brightens the mayo and mustard. It’s that kind of simple swap that turns good into great.
This recipe is trending lately because it’s protein-packed, keto-friendly, and ridiculously versatile—no fancy ingredients, just smart ones.
A forkful of this and you’ll see why it’s become a weekly staple in my kitchen.
Why You’ll Want to Make This Again and Again!
This isn’t just another chicken salad. Over time, it’s become my go-to for quick lunches, meal prep, and honestly—comfort food that still supports my wellness goals. Here’s what makes it a keeper in my kitchen:
- Freshness First: I started making this to avoid those overly creamy, store-bought salads—and the difference is massive. It’s lighter, fresher, and tastes like real food.
- Full Yet Light: It’s one of those “toss-everything-in-a-bowl” meals that actually fills me up without leaving me sluggish. Perfect when I’m keeping calories in check.
- Endlessly Flexible: I’ve swapped in Greek yogurt, stirred in smoked paprika, even used leftover grilled chicken—and every version still turns out delicious.
- Crunch That Counts: The pecans aren’t just garnish—they’re the game changer. That little buttery crunch makes each bite interesting and satisfying.
- Low-Carb and Proud: It fits effortlessly into my low-carb routine, which helps me stay on track without ever feeling like I’m “missing out.”
Pecan Chicken Salad Recipe
Equipment
- Cutting Board
- Sharp Knife
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 4 cups chopped cooked chicken
- 2 hard boiled eggs finely chopped
- 2 ribs celery finely chopped
- 1/4 medium sweet or white onion finely chopped
- 1/2 cup chopped pecans
- 2 tablespoons pickle relish (You can use dill or sweet. I much prefer the dill.)
- 2 teaspoons creole or spicy brown mustard
- 1/2 to 3/4 cup mayonnaise
- salt and pepper to taste
Instructions
- In a large mixing bowl, add chopped cooked chicken, celery, onion, and chopped hard-boiled eggs.
- Stir in pickle relish, spicy mustard, and mayonnaise.
- Season with salt and pepper to taste.
- Gently fold in chopped pecans to keep their crunch intact.
- Chill in the refrigerator for at least 15 minutes before serving.
- Serve on lettuce leaves, with crackers, or in a wrap.
- Optional: Garnish with extra pecans or a sprinkle of paprika.
Nutrition Info:
| Nutrition | Value |
| Calories | 382kcal |
| Carbohydrates | 4g |
| Protein | 27g |
| Fat | 29g |
| Sugar | 1g |
| Sodium | 284mg |
Next-Level Tips For This Recipe!
- Use a mix of chicken textures: Don’t just use breast meat—combine it with some shredded thigh meat if possible. The mix of juicy and lean gives the salad a better mouthfeel.
- Toast the pecans low and slow: Take a few minutes to toast them in a dry pan on low heat. It intensifies their nuttiness and makes them less soggy once mixed in. Just don’t burn them—keep tossing!
- Finely dice ingredients for better consistency: The key to an even, creamy bite every time is cutting the celery, onion, and eggs extra fine. It blends better and makes the salad feel professionally prepped.
- Add a splash of pickle juice: A teaspoon or two of the dill pickle juice from the relish jar adds a burst of briny brightness without more mayo. It really wakes the salad up!
- Let it chill before tweaking: Flavors develop in the fridge, so if you think it needs more seasoning, give it 20–30 minutes first. Often, you’ll find it balances out on its own.
- Use creole mustard over yellow: It adds depth, spice, and a little texture. If you’ve never tried it in chicken salad, now’s the time—it adds a subtle Southern-style kick.
Quick Questions?
Q. Can I make this salad ahead of time?
Ans: Yes! In fact, it tastes even better after a few hours in the fridge as the flavors blend beautifully. Just give it a stir before serving.
Q. How long does this chicken salad last in the fridge?
Ans: It stays fresh for up to 3–4 days in an airtight container. If it looks watery, just give it a quick stir to bring it back to life.
Q. Can I freeze pecan chicken salad?
Ans: Not recommended—mayonnaise doesn’t freeze well and can separate when thawed, changing the texture completely.
Q. Is there a mayo-free version?
Ans: Absolutely! Try subbing half or all of the mayo with plain Greek yogurt or mashed avocado for a lighter, tangier twist.
Q. Can I use rotisserie chicken?
Ans: Yes—and it’s a time-saver too. Just remove the skin and shred the meat for added flavor and ease.
