Pecan Chicken Salad


(4 votes) 4 4

Crunchy pecans create the perfect texture for this healthy chicken meal.

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  • 3 lbs. boneless chicken breasts, well rinsed and patted dry
  • 3 C. of chicken broth
  • 1 pound of seedless green grapes
  • 1 1/2 C. pecan halves
  • 1 C. diced celery
  • 1 C. chopped fresh dill
  • 1 1/2 C. sour cream
  • 1 1/2 C. mayonnaise
  • Salt and freshly ground black pepper, to taste
  • 2 bunches watercress or salad greens
  • Dill sprigs, for garnish

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Preheat the oven to 350 degrees. Arrange the chicken breast in a single layer in a shallow pan. Bring the broth to a boil. Pour enough broth in the baking pan to just cover the chicken breast. Lay a sheet of cooking parchment or aluminum foil over the chicken, and bake until cooked through, 30 minutes. Allow the chicken to cool in the liquid: then discard the liquid. Shred the chicken into bite-size pieces and place them in a large bowl. Add the grapes, pecans, celery, and chopped dill, and toss well. In a separate bowl, mix the sour cream and mayonnaise together. Toss this into the chicken salad. Season with salt and pepper. Cover and refrigerate for 2 hours. Serve on a bed of watercress or other salad greens, garnished with dill sprigs.

Reviews (1)

  • This is the best recipe for chicken salad I have ever found. The only thing I do different is poach the chicken in the broth rather than bake it.

    Flag as inappropriate lmj48  |  January 30, 2008

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