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
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.