Orange Pecan Chicken Salad Recipe

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This salad is so easy to put together and makes a wonderful salad to bring to a church supper or get-together.—Barbara Bird, Scottsmoor, Florida
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 4 cups cubed cooked chicken breast
  • 1 cup coarsely chopped pecans, toasted
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 medium orange, peeled and sectioned
  • Romaine leaves, optional
  • Assorted crackers, optional

Nutritional Facts

1 cup: 496 calories, 35g fat (6g saturated fat), 92mg cholesterol, 277mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 31g protein.


  1. In a large bowl, combine the chicken, pecans and celery. Combine the mayonnaise, sour cream, salt and pepper; pour over salad and toss to coat. Fold in orange sections. Serve on individual lettuce-lined plates with assorted crackers. Yield: 6 servings.
Originally published as Orange Chicken Salad in Country Woman November/December 2004, p10

Light-Bodied White Wine

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

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GailJay User ID: 644383 62146
Reviewed Jul. 28, 2012

"Substituted drained, canned mandarin oranges for fresh orange and used low-fat mayonnaise to lighten it up. Will toast pecans next time to heighten the flavor and can use less."

GailJay User ID: 644383 139465
Reviewed Jul. 28, 2012

"My family thought it was a great summer dinner salad."

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