Orange Pecan Chicken Salad

Name: Orange Pecan Chicken Salad
Prep time: 25 min
Total time: 25 min
Yield: 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

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

Directions

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.

Nutrition Facts

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

Originally published as Chicken Orange Salad in Country Woman November/December 2004

Reviews

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Average Rating:

GailJay

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

Jul 28, 2012

My family thought it was a great summer dinner salad.