Chicken salad is one of those dishes that seems universal but is actually open to interpretation (or even argument) based on who you are, what you like, or even where you’re from.
Take this pecan chicken salad, for example. Many folks are familiar with a version of this that includes grapes, but usually the chicken is cut or chopped into more distinct pieces or shreds. This recipe, however, uses very finely shredded chicken that’s not chunky; it’s actually almost a paste-like consistency (in a good way, we promise). It’s similar to a hometown favorite for those of us in the Birmingham, Alabama, office—O’Carr’s Restaurant in Homewood.
To finish it off, toasted pecans permeate every bite with nutty goodness, while a hint of very finely chopped celery and onion offer a little crunch and savoriness that doesn’t overpower or distract. We kept the flavors very neutral, no herbs or other ingredients added, though we do suggest some herbs below if you want to dress this up a bit.
Recipe Tips For Pecan Chicken Salad
- You simply cannot skip the toasted pecans. Don’t toast in a skillet, however, because the nuts just get toasted (or singed) on the exterior that way; they’re still a bit chewy on the interior. To get them thoroughly toasted and roasted throughout, so they’re crispy-crunchy all the way through and have much deeper toasted flavor, roast on a sheet pan lined with parchment paper at 300°F for anywhere between 18 minutes (for chopped nuts) to 25 (for whole halves).
- You can make this a day or two ahead of time (and store in the fridge), but hold out the nuts until shortly before serving so they stay at their crunchiest.
- You can store leftovers in an airtight container in the fridge for three to five days. The nuts will soften over time.
- If your onion seems pungent, or if you don’t enjoy pungent allium flavor, soak the finely chopped onion in cool water for five minutes. Then drain, pat dry, and add it to the chicken salad.
- Celery can overwhelm a chicken salad if the pieces are too big. That’s why cutting the celery rib lengthwise into thin strips before slicing is important here.
- Stir in a handful of halved red grapes for a juicy, fruity burst.
- Add some herbs to punch up the flavor; a tablespoon of chopped fresh tarragon, thyme, or dill would be great.
- Serve a scoop with Ritz crackers, spoon onto a bed of lettuce, or spread onto a halved croissant.
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