Pecan Chicken Salad

Pecan Chicken Salad


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In the mood for something delicious but want to stay on the healthy side? Try this yummy pecan chicken salad. Instead of eating a boring salad with iceberg lettuce and tomatoes, switch it up with romaine lettuce and add chicken, celery, red onion, and pecans. Top it off with a creamy buttermilk ranch! Your mouth will thank you.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

2 servings


  • Half a pound of chicken breast
  • 1 celery, chopped
  • 1 tomato, triangle sliced
  • 1/3 of red onion, thinly sliced
  • 1lb of romaine lettuce, shredded
  • ¼ cup of pecans
  • Buttermilk ranch, dressing topper
  • 1 teaspoon of olive oil
  • Salt and pepper to season

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Preheat the oven at 400F
Cut the chicken breasts in slices and season with olive oil, salt and pepper. Bake for 20 minutes or until the chicken is fully baked.
Let the chicken cool for 5 minutes.
Cut the romaine lettuce, celery, red onion, and tomatoes and place them in a large bowl. Add the pecans and 2 tablespoons of buttermilk ranch and mix the salad until it’s nicely blended.
In a serving dish top of the dish with the chicken breasts and add a little bit of the dressing.

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