Chicken Pecan Salad Recipe
Chicken Pecan Salad Recipe photo by Taste of Home
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Chicken Pecan Salad Recipe

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In our house, this light and tasty salad is a real summer favorite! I usually serve it with sliced tomatoes and bread and butter. It can also be used to make wonderful chicken salad sandwiches - perfect in hot weather.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 6 cups cubed cooked chicken
  • 1 cup chopped celery
  • 1 cup mayonnaise
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 1 cup pecan halves, toasted
  • Lettuce leaves
  • Tomato wedges

Nutritional Facts

1 cup: 580 calories, 46g fat (10g saturated fat), 128mg cholesterol, 566mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 35g protein.


  1. In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish. Yield: 6-8 servings.
Originally published as Chicken Pecan Salad in Country Extra July 1992, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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