The absolute best-ever Chicken Salad recipe, perfect for upgrading your lunchtime, enjoying on the go, or when hosting! This is the ultimate make-ahead meal -- it only gets more and more flavorful as it sits!
OPTIONAL, TOAST PECANS: Place pecans in a dry skillet over medium heat. Toast until fragrant, stirring occasionally (keep an eye on them - they can burn fast). Set aside to cool then finely chop.
SALAD: In a large bowl, combine all of the ingredients listed under "salad." Season to taste. I start with ¼ tsp salt and ⅛ tsp pepper. Stir gently until everything is well coated. Taste and adjust the seasoning if needed.
ENJOY: Dish it up with your choice of sides — great on a croissant with lettuce or served with apples, celery sticks, and crackers. Enjoy!
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Notes
Note 1: Pecans: Feel free to swap out the pecans. Sliced almonds, chopped pistachios, or diced walnuts are all tasty options.Leftovers: Put any leftovers in an airtight container and store in the fridge. Eat within 3 to 5 days. Check for any off smells or colors first—if something seems off, better safe than sorry--toss it!Nutritional information is for Chicken Salad without bread or tossed salad.