Description
A delightful chicken salad combining shredded chicken, sweet honey, and crunchy roasted pecans, perfect for any meal.
Ingredients
- 4 cups shredded chicken breast
- 1 ½ 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
- Olive oil
Instructions
- Preheat the oven to 400°F.
- Slice the chicken breasts in half lengthwise, drizzle with olive oil, and season with salt and pepper on both sides.
- Arrange on a baking sheet or in a 9×13 dish and bake for 15-20 minutes until the internal temperature reaches 160°F.
- Shred the cooked chicken using a Kitchen Aid mixer.
- Spread pecans on a clean cookie sheet and roast in the oven for 5-7 minutes, monitoring closely to prevent burning.
- If needed, chop the roasted pecans on the cookie sheet.
- In a large mixing bowl, combine mayonnaise, honey, salt, and pepper until fully mixed.
- Add the shredded chicken, dressing, craisins, and roasted pecans to the bowl, and mix until the chicken is evenly coated.
- Serve the chicken salad on toasted bread, Hawaiian rolls, croissants, lettuce wraps, or with crackers.
Notes
For a lighter version, consider using half Greek yogurt instead of mayonnaise. Substitute with different nuts for a unique twist.
