Introduction:
Lizzy’s Famous Pecan Chicken Salad is a Southern-style twist on the classic, known for its irresistible combination of tender chicken, toasted pecans, crisp celery, and sweet grapes or cranberries — all enveloped in a creamy dressing. This recipe strikes the perfect balance of savory and sweet with a delightful crunch, making it perfect for sandwiches, lettuce wraps, croissants, or served over greens. It’s a go-to for potlucks, picnics, or meal prep — and it never fails to impress.
Ingredients:
3 cups cooked chicken breast, shredded or chopped
1/2 cup mayonnaise (or half mayo, half Greek yogurt for a lighter version)
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar or lemon juice
1/2 cup celery, finely chopped
1/2 cup seedless red grapes (halved) or dried cranberries
1/3 cup toasted pecans, roughly chopped
Salt and pepper, to taste
Optional: 1 green onion, chopped; fresh parsley or dill for garnish
Instructions:
Prepare the Chicken:
Use leftover chicken, rotisserie, or poach boneless skinless chicken breasts. Chop or shred into bite-sized pieces.
Toast the Pecans:
In a dry skillet over medium heat, toast pecans for 2–3 minutes until fragrant. Let cool.
Make the Dressing:
In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper.
Combine:
Add chicken, celery, grapes (or cranberries), green onion (if using), and pecans to the bowl. Gently stir until everything is evenly coated.
Chill (Optional but Recommended):
Refrigerate for at least 30 minutes before serving to let flavors meld.
Serve:
Scoop onto croissants, sandwich bread, lettuce cups, or atop mixed greens.
Description
This chicken salad is creamy, nutty, and slightly sweet with a satisfying crunch from the pecans and celery. The grapes or cranberries offer a refreshing contrast to the rich dressing, while Dijon and vinegar add a subtle tang. It’s a wholesome, hearty salad that feels indulgent but is full of real, simple ingredients — the kind of timeless recipe that earns its “famous” label at family gatherings and luncheons alike.
Tips
Shred vs Chop: Shredded chicken gives a softer texture; chopped offers more bite — go with your preference.
Make Ahead: This salad tastes even better the next day once the flavors blend.
Toasted Pecans: Always toast nuts for better flavor and crunch.
Balance the Dressing: Start with less mayo and add more as needed to avoid soggy salad.
Variations
Add Fruit: Swap grapes for chopped apple, pineapple, or mandarin oranges.
Swap Nuts: Try walnuts or sliced almonds instead of pecans.
Spice It Up: Add a pinch of cayenne or a few dashes of hot sauce for a kick.
Lighter Version: Use half Greek yogurt, or skip mayo altogether for an herb vinaigrette-style twist.
Correction
Too Sweet? Reduce or omit grapes/cranberries, or add more mustard or vinegar to balance.
Too Dry? Add more mayo or a splash of milk to loosen.
Too Soft? Add more celery or extra nuts for crunch.
Enjoy
Whether served at brunch, packed for lunch, or prepped for a picnic, Lizzy’s Famous Pecan Chicken Salad is a reliable, flavorful favorite. It’s rich and satisfying without being heavy — and always leaves people asking for the recipe. Make a big batch and enjoy it all week long!
