Pecan Chicken Salad

Looking for the perfect chicken salad that’s crunchy, creamy, and completely addictive?

This pecan chicken salad hits all the right notes – tender chicken, crunchy nuts, and a dressing that’ll make you want to lick the spoon.

It’s my go-to for everything from quick lunches to impressive party platters!

What makes this recipe special is the perfect balance of textures and flavors.

The buttery pecans add a rich nuttiness that elevates it beyond basic chicken salad, while the hint of creole mustard gives it just enough zing without overwhelming.

Plus, it’s ready in just 20 minutes – which means you’re never more than half an episode of your favorite show away from serious deliciousness.

Ingredients

• 4 cups chopped cooked chicken (rotisserie chicken works perfectly)
• 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 (dill relish provides the best tangy contrast)
• 2 teaspoons creole or spicy brown mustard
• 1/2 to 3/4 cup mayonnaise
• Salt and pepper to taste

Steps

1. Place the 4 cups chopped chicken, 2 finely chopped hard-boiled eggs, 2 finely chopped celery ribs, 1/4 chopped onion, and 1/2 cup chopped pecans in a large bowl. For best texture, ensure the chicken and eggs are chopped to roughly the same size – about 1/4-inch pieces work perfectly. If using rotisserie chicken, remove the skin first for a cleaner flavor.
2. In a medium bowl, make the dressing by whisking together the 2 tablespoons pickle relish, 2 teaspoons creole mustard, and 1/2 cup mayonnaise until completely smooth. Start with 1/2 cup mayo and add more only if needed – you can always add but can’t take away! The dressing should be thick enough to coat the back of a spoon but still easily pourable.
3. Add the dressing to the chicken mixture and gently toss to coat everything evenly. Use a folding motion rather than aggressive stirring to keep the chicken pieces intact. Season with salt and pepper to taste, starting with 1/4 teaspoon salt and 1/8 teaspoon pepper, then adjusting as needed. Cover tightly with plastic wrap directly touching the surface (prevents drying out) and refrigerate for at least 1 hour to allow the flavors to meld. The salad will keep for up to 3 days in the refrigerator. Serve on butter crackers, croissants, or in lettuce cups for a low-carb option.

Smart Swaps

• Use Greek yogurt for half the mayonnaise (1:1 ratio) to boost protein and reduce calories
• Swap in toasted walnuts or sliced almonds if you don’t have pecans
• Try tarragon instead of relish for a French-inspired variation (use 1 tablespoon fresh chopped)
• Use leftover turkey instead of chicken during holiday season

Make It Diabetes-Friendly

• Replace mayonnaise with a mixture of 1/4 cup light mayo and 1/4 cup plain Greek yogurt to reduce fat while maintaining creaminess (saves approximately 4g carbs per serving)
• Use 1/3 cup chopped pecans instead of 1/2 cup to reduce overall carb count while still getting the crunch and flavor (saves 2g carbs per serving)
• Serve in 1/2 cup portions on cucumber slices instead of crackers (reduces glycemic impact by approximately 15 points)
• Add 1 tablespoon of chia seeds to the mixture for added fiber that helps slow carbohydrate absorption

Pro Tips

• Toast the pecans in a dry skillet for 3-4 minutes until fragrant before chopping for enhanced flavor
• Mix everything except the mayo first, then add mayo gradually until you reach your preferred consistency
• For meal prep, keep the dressing separate and combine only when ready to eat
• Chill your mixing bowl before making the salad for the best texture and flavor preservation