Description
A delightful honey pecan chicken salad that combines shredded chicken, crunchy pecans, and sweet craisins, all brought together with a creamy honey-mayo dressing.
Ingredients
- 4 cups shredded chicken breast
- 1½ cups mayonnaise (or a mix of ¾ cup mayonnaise and ¾ cup Greek yogurt)
- â…“ cup honey
- 1 cup craisins
- 1 cup roasted pecans (halved or chopped)
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F.
- Slice the chicken breasts in half lengthwise for quicker cooking.
- Drizzle olive oil over the chicken, seasoning both sides with salt and pepper.
- Bake on a cookie sheet or in a 9×13 inch dish for 15-20 minutes until the internal temperature reaches 160°F.
- Shred the chicken using a Kitchen Aid Mixer.
- Leave your oven on to roast the pecans.
- Spread the pecans on a cookie sheet and roast in the oven for about 5-7 minutes until fragrant and lightly toasted.
- In a separate mixing bowl, combine the mayonnaise (or mayo-Greek yogurt mixture) with honey, adding a pinch of salt and pepper.
- In a large bowl, mix the shredded chicken, dressing, craisins, and roasted pecans until evenly coated.
Notes
For an extra zing, consider adding a dash of Dijon mustard or lemon juice to the dressing. Chill the salad for at least 30 minutes before serving for best flavor.
