Pecan Chicken Salad

This delightful Pecan Chicken Salad combines tender chicken, crisp apples, juicy grapes, and crunchy pecans, all brought together with a creamy dressing. It's a perfect addition to sandwiches or as a side for gatherings, and it keeps well in the fridge for days.

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Prep Time 50

Cook Time 0

Total Time 50

Course Salad

Cuisine American

Servings 25 servings

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Ingredients

1 can (50 oz) or 3 lbs cooked chicken breast shredded
4 large gala apples cored and diced
3 tablespoons real lemon juice
2 cups black or red seedless grapes halved
3 stalks celery diced
1 bunch spring onions finely chopped
2 bags (2 oz each) chopped pecans optional

For the Sauce:

3 cups Miracle Whip
3 tablespoons dill weed
2 tablespoons milk
1/4 cup sugar
1 1/2 tablespoons real lemon juice
to taste salt
to taste pepper

Instructions

If using canned chicken, retrieve it from the pantry. For fresh chicken, boil the 3 lbs of chicken breasts until cooked through, then shred them.
Wash and dry the grapes before cutting them into quarters to make them bite-sized.
Rinse the apples, removing the core, and chop them into sizable chunks.
Trim and finely chop the spring onions. If spring onions are unavailable, regular yellow or white onions can be used.
Prepare the celery by washing, trimming, and dicing it into small sections. After all ingredients are diced, drizzle lemon juice over them in a large bowl to keep the apples and grapes from browning.

Mixing the Salad:

In a separate bowl, combine Miracle Whip, milk, lemon juice, dill weed, sugar, salt, and pepper. Set this dressing aside.
In the large mixing bowl with all the diced ingredients, add the spring onions, celery, grapes, and apples. Toss them together, then add the shredded chicken.
Drizzle the prepared sauce over the mixed salad and stir to combine everything well. Adjust the seasoning with more salt and pepper if preferred.
If using pecans, mix them in at this stage. Cover the salad and place it in the refrigerator. Allow it to chill for a minimum of 2-3 hours for the best flavor, or overnight if possible.

Notes

This salad can be served on wheatberry bread with extra Miracle Whip and spicy brown mustard for delicious sandwiches, or paired with chips or potato salad. Remember to consume within 4 days, discarding it if liquid accumulates at the bottom.