texas pecan chicken salad
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
prep time
25 Min
cook time
10 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups cooked chicken, in 1/2 cubes
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 3/4 cup mango cut in 1/2 inch cubes
- 3/4 cup toasted texas pecan halves
- DRESSING
- 2 tablespoons red pepper jelly (melted)
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
How To Make texas pecan chicken salad
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Step 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.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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