Crunchy Chicken Salad Recipe
This Crunchy Chicken Salad combines tender poached chicken with toasted pecans and fresh vegetables, all tossed in a creamy yogurt-mayonnaise dressing for a flavorful and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
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Ingredients
- 1.25 lb chicken (poached and shredded for better moisture)
- 1.25 cup pecans (toasted and chopped into 1/4-inch pieces)
- 3/4 cup celery
- 1/4 cup red onion
- 1/4 cup parsley
- 1/2 cup yogurt (I use Fage Total 5% for a thick, creamy texture)
- 1/4 cup mayonnaise (I prefer Duke’s for the best tang)
- 2.5 tsp dijon mustard
- 1.5 tsp vinegar
- 1/2 tsp salt
- 1/8 tsp garlic powder
- black pepper
Instructions
- Poach and shred chicken: Poach the chicken until cooked through, then shred it for better moisture.
- Toast and chop pecans: Toast the pecans and chop into 1/4-inch pieces.
- Prepare vegetables: Chop celery, red onion, and parsley as specified.
- Make dressing: Mix yogurt, mayonnaise, dijon mustard, vinegar, salt, garlic powder, and black pepper together until well combined.
- Combine ingredients: In a large bowl, toss the shredded chicken, toasted pecans, chopped vegetables, and dressing until evenly coated.
Notes
- Poaching the chicken keeps it moist for the best texture in the salad.
- Toasting pecans enhances their crunch and flavor.
- Using a thick yogurt like Fage Total 5% provides a creamy texture to the dressing.
- Duke’s mayonnaise adds a tangy flavor preferred in this recipe.
Find it online: https://yumfoodusa.com/crunchy-chicken-salad-recipe/