Golden Pecan Chicken Salad

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Recipe by South Your Mouth

Golden Pecan Chicken Salad

2 cups chopped, cooked chicken breast*

1 tablespoon olive oil

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 cup mayonnaise

1/2 cup chopped pecans

1/2 cup golden raisins


Combine chicken, olive oil, thyme and salt in a medium bowl and mix well. Cover and refrigerate at least 30 minutes (or up to 4 hours). Add mayo, pecans and raisins and mix well. Salt to taste if necessary. Cover and refrigerate until ready to serve.


Nut alternatives:

1/2 cup slivered almonds

1/2 cup chopped walnuts

1/2 cup pistachios

1/3 cup sunflower seeds


Fruit alternatives:

1/2 cup dried cranberries

1/2 cup pineapple tidbits in heavy syrup, drained well

1 cup chopped apples

1 cup halved or quartered grapes


*Any leftover chicken will work but when I’m making this from scratch, I poach chicken breasts in a little water liberally seasoned with salt and pepper. And I always, always, always use the bone-in split chicken breasts with skin because the chicken is so much more flavorful than boneless/skinless chicken breasts. And when I’m done I have a rich, yummy chicken stock leftover to pop in the freezer for later use.