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
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
Reviews
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 family thought it was a great summer dinner salad.