Chicken Pecan Salad with Dressing (Printable)
Enjoy tender chicken and toasted pecans on crisp greens with a creamy homemade dressing.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 medium breasts)
→ Nuts
02 - 2/3 cup pecan halves, lightly toasted
→ Vegetables & Greens
03 - 6 cups mixed salad greens (romaine, spinach, arugula)
04 - 1 cup cherry tomatoes, halved
05 - 1/2 medium red onion, thinly sliced
06 - 1/2 cup celery, diced
→ Fruits
07 - 1 medium apple, diced (optional)
→ Cheese (optional)
08 - 1/2 cup crumbled blue cheese or feta
→ Dressing
09 - 1/3 cup mayonnaise
10 - 2 tablespoons plain Greek yogurt
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon honey
13 - 2 tablespoons apple cider vinegar
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper
# Step-by-step:
01 - If using raw chicken, season breasts with salt and pepper, then grill or sear until fully cooked. Allow to cool before dicing or shredding.
02 - In a dry skillet over medium heat, toast pecan halves for 3 to 4 minutes, stirring frequently until aromatic. Remove from heat and cool.
03 - In a large bowl, mix salad greens, cherry tomatoes, red onion, celery, diced apple, and toasted pecans.
04 - Incorporate diced or shredded chicken and cheese if using into the bowl with vegetables and nuts.
05 - Whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper until smooth and creamy.
06 - Drizzle the dressing over the salad and toss gently to evenly coat all ingredients.
07 - Present immediately, optionally garnished with additional pecans or cheese.
# Expert Advice:
01 -
- It comes together in under 35 minutes and tastes like you spent way more effort than you actually did.
- The toasted pecans give you that satisfying crunch that makes every bite feel intentional.
- One bowl, one dressing—minimal cleanup, maximum flavor.
02 -
- Don't dress the salad more than 15 minutes before eating—the greens will wilt and everything gets soggy.
- Toast your pecans fresh—they'll taste better and remind you that this small step actually matters.
- Make the dressing a day or two ahead and keep it separate; that way you can enjoy leftovers without regret.
03 -
- Whisk the dressing by hand—it takes two minutes and tastes noticeably better than when you blend it.
- Chill your bowl and greens for five minutes before assembling if you want everything to stay cold longer.