Apple-Pecan Chicken Salad Recipe

Apple-Pecan Chicken Salad

Crisp apples and smoked pecans add flavor and crunch to this yummy chicken salad.

Serves: 12Prep: 15 minutesCook: 20 minutesTotal: 35 minutesDifficulty: Easy

Share via TwitterShare via Pinterest

Serves: 12

Ingredients

  • 8 cups water
  • 3 boneless, skinless chicken breasts (1-1¼ lbs.), cut in half lengthwise
  • 1⁄2 onion, sliced
  • 1 bay leaf
  • 1⁄2 lemon, sliced
  • 1 tsp. peppercorns
  • 1 1⁄2 tsp. salt, plus more for seasoning
  • 1⁄2 cup mayonnaise
  • 4 tsp. lemon juice
  • 1⁄2 Granny Smith apple, cored and diced
  • 1⁄4 cup finely diced red onion
  • 2 green onions, thinly sliced
  • 2 stalks celery, halved and sliced
  • 2⁄3 cup Private Selection Applewood Smoked Maple Honey Pecans
  • 1⁄4 cup fresh parsley, chopped
  • Ground Pepper
  • 12 Private Selection™ All Butter Mini Croissants
  • Green leaf lettuce

Directions

  • In a large pot, bring water, chicken, onion, bay leaf, lemon, peppercorns and 1½ teaspoons salt to a simmer. Turn off heat and cover tightly with lid. Allow to continue cooking 20 minutes, until chicken reaches a safe internal temperature of 165°F.
  • While chicken cooks, combine mayonnaise, lemon juice, apple, red onion, green onions, celery, pecans and parsley in a large bowl.
  • Remove chicken from water; dice into small chunks and let cool. Transfer to dressing mixture; stir to combine. Season with salt and pepper.
  • Serve on mini croissants with lettuce. Refrigerate any leftovers.

Serves: 12

Ingredients

  • 8 cups water
  • 3 boneless, skinless chicken breasts (1-1¼ lbs.), cut in half lengthwise
  • 1⁄2 onion, sliced
  • 1 bay leaf
  • 1⁄2 lemon, sliced
  • 1 tsp. peppercorns
  • 1 1⁄2 tsp. salt, plus more for seasoning
  • 1⁄2 cup mayonnaise
  • 4 tsp. lemon juice
  • 1⁄2 Granny Smith apple, cored and diced
  • 1⁄4 cup finely diced red onion
  • 2 green onions, thinly sliced
  • 2 stalks celery, halved and sliced
  • 2⁄3 cup Private Selection Applewood Smoked Maple Honey Pecans
  • 1⁄4 cup fresh parsley, chopped
  • Ground Pepper
  • 12 Private Selection™ All Butter Mini Croissants
  • Green leaf lettuce

Directions

  • In a large pot, bring water, chicken, onion, bay leaf, lemon, peppercorns and 1½ teaspoons salt to a simmer. Turn off heat and cover tightly with lid. Allow to continue cooking 20 minutes, until chicken reaches a safe internal temperature of 165°F.
  • While chicken cooks, combine mayonnaise, lemon juice, apple, red onion, green onions, celery, pecans and parsley in a large bowl.
  • Remove chicken from water; dice into small chunks and let cool. Transfer to dressing mixture; stir to combine. Season with salt and pepper.
  • Serve on mini croissants with lettuce. Refrigerate any leftovers.