Description
A refreshing and crunchy Chicken Salad with Apples and Pecans that combines tender chicken, crisp apples, toasted pecans, and a zesty lemon mayo dressing. Perfect for a light lunch or picnic, this salad is easy to prepare and can be served chilled on croissants, lettuce wraps, or a bed of greens.
Ingredients
Scale
Salad Ingredients
- 2 cups chopped cooked chicken (rotisserie or baked recommended)
- 1 cup chopped celery
- 1 cup chopped apple
- ½ cup toasted pecans
- 1 tbsp lemon zest
- 1 tbsp chopped parsley
Dressing
- 1 cup light mayonnaise
- Salt and pepper to taste
Instructions
- Toast Pecans: Prep all ingredients by chopping the chicken, celery, and apple. Toast the pecans in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes, stirring frequently to prevent burning.
- Combine Ingredients: In a large mixing bowl, add the chopped chicken, celery, apples, toasted pecans, parsley, and lemon zest. Mix gently to distribute all components evenly.
- Add Seasoning and Dressing: Season the mixture with salt and pepper to taste. Fold in the light mayonnaise, ensuring all ingredients are fully coated with the dressing without overmixing to keep the salad texture intact.
- Chill the Salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to let flavors meld and to serve chilled.
- Serve: Serve the chicken salad cold, either layered in a croissant sandwich, wrapped in crisp lettuce leaves, or spooned over a bed of fresh greens for a light and tasty meal.
Notes
- Use rotisserie or baked chicken for best flavor and convenience.
- Mix in grapes or dried cranberries for a sweet variation.
- Substitute Greek yogurt for light mayonnaise to create a lighter, tangier version.
