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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

Ingredients

  • 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

Directions

  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.


Reviews for Orange Pecan Chicken Salad

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MY REVIEW
GailJay
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."

MY REVIEW
GailJay
Reviewed Jul. 28, 2012

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

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