Yummy Pecan Chicken Salad

Marie Freeman

By
@Marie_Freeman

This is a rich chicken salad, a family recipe that has been tested many years. It is great for a filling for popovers or croissants. If I don't want it quite so rich I leave out the pecans. But actually, with the addition of the nuts, it really puts the taste over the top!


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Rating:

Serves:

10-12

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1
rotisserie chicken, skinned and boned or 3 chicken breasts and two thighs cooked
1 c
chopped celery
1 c
chopped green olives plus some of the liquid
1 c
finely chopped pecans
3/4 c
mayonnaise
1/4 c
sweet pickle relish

Directions Step-By-Step

1
Chop the cooked chicken into pieces and place in a food processor. Pulse 3-4 times to small pieces.
2
Chop the celery up in the food processor, pulsing 3-4 times. Pecans and olives can be processed or chopped by hand.
3
Mix together the chicken, olives, celery and nuts. I usually add about 1/4 cup of the olive juice from the jar. This makes the chicken salad not so dry without having to add more mayo.
4
Add the relish. Add a little mayo at the time until it is the consistency that you like. I don't add any more mayo than I have to. I like to stop just as it comes together and no longer looks dry.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free, Low Carb
Other Tag: Heirloom