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

How to Make Texas Pecan Chicken Salad


  1. Preheat 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.
  2. In a small microwave-safe bowl, microwave 2 tablespoons of red pepper jelly on 50% power for 30 seconds until melted. Set aside to cool.
  3. In 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.
  4. Stir 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.

Printable Recipe Card

About Texas Pecan Chicken Salad

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

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