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Orange Pecan Chicken Salad

 Orange Pecan Chicken Salad
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 496 calories, 35 g fat (6 g saturated fat), 92 mg cholesterol, 277 mg sodium, 15 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.