Texas Pecan Chicken Salad

Rita Lutz


We moved to Texas a year ago from Ohio. It wasn't long before I realized Texans like a little spice or kick to their food, so I had to re-think my favorite chicken salad recipe

★★★★★ 1 vote
25 Min
10 Min


2 c
cooked chicken, in 1/2 cubes
1/2 c
celery, chopped
1/2 c
red onion, chopped
3/4 c
mango cut in 1/2 inch cubes
3/4 c
toasted texas pecan halves


2 Tbsp
red pepper jelly (melted)
1/4 c
sour cream
1/2 c
2 Tbsp
fresh lime juice
1 Tbsp
fresh cilantro, chopped
1 tsp
1/2 tsp
1/4 tsp
black ground pepper


1Preheat oven to 350 degrees. Place Texas pecan halves on a cookie sheet. Bake 5-8 minutes. Watch carefully they don't burn. Set aside to cool. Combine the 2 cups cooked, chopped chicken, 1/2 cup chopped celery, 1/2 cup chopped red onion, 3/4 cup cubed mango, and 3/4 cup cooled, toasted Texas pecan halves. Cover and refrigerate while making the dressing.
2In a small microwave-safe bowl, microwave 2 tablespoons of red pepper jelly on 50% power for 30 seconds until melted. Set aside to cool.
3In a small mixing bowl, combine 1/4 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons fresh lime juice,1 tablespoon fresh chopped cilantro, 1 teaspoon cumin, 1/2 teaspoon salt and 1/4 teaspoon black ground pepper. Mix well. Add the 2 tablespoons of cooled, melted red pepper jelly, stirring until completely blended.
4Stir the dressing into chicken mixture. Refrigerate at least two or three hours to blend flavors. I like to serve on a bed of lettuce leaves with specialty rolls or crackers.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy