This Chicken-and-Pecan Salad is a sophisticated twist on the classic picnic staple, offering a delightful balance of textures and flavors. Tender diced chicken is tossed with crisp celery, earthy mushrooms, and sweet bell peppers, creating a vibrant base. The addition of toasted pecans provides a rich, buttery crunch, while crisp bacon adds a savory depth. Bound together with a creamy dressing of sour cream, mayonnaise, and bright lemon juice, this salad is both refreshing and satisfying. It&# 226;ÂÂs an ideal choice for outdoor dinners under the stars, family reunions, or a light yet hearty lunch. Serve it nestled in warm pita pockets or atop a bed of fresh lettuce for a complete meal.
Chicken-And-Pecan Salad Under The Stars
Description
This Chicken-and-Pecan Salad is a sophisticated twist on the classic picnic staple, offering a delightful balance of textures and flavors. Tender diced chicken is tossed with crisp celery, earthy mushrooms, and sweet bell peppers, creating a vibrant base. The addition of toasted pecans provides a rich, buttery crunch, while crisp bacon adds a savory depth. Bound together with a creamy dressing of sour cream, mayonnaise, and bright lemon juice, this salad is both refreshing and satisfying. It&# 226;ÂÂs an ideal choice for outdoor dinners under the stars, family reunions, or a light yet hearty lunch. Serve it nestled in warm pita pockets or atop a bed of fresh lettuce for a complete meal.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Place bacon slices on a baking sheet and cook until crisp, about 15-20 minutes. Remove and crumble into small pieces, reserving any excess fat if desired, otherwise discard.
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If your pecans are not already toasted, spread them on a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Let cool completely before adding to the salad.
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In a large mixing bowl, combine the cooked diced chicken, diced celery, sliced mushrooms, and chopped sweet peppers.
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In a separate medium bowl, whisk together the sour cream, mayonnaise, and lemon juice until smooth and well combined. Adjust seasoning with salt and freshly ground black pepper to taste.
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Pour the creamy dressing over the chicken and vegetable mixture. Add the toasted pecans and crumbled bacon. Gently fold everything together until evenly coated.
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Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to meld. Stir occasionally if possible.
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Serve the chilled chicken salad in pita bread halves or spooned onto a bed of fresh lettuce leaves. Garnish with additional pecans or parsley if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1427.2kcal
- % Daily Value *
- Total Fat 93.8g145%
- Saturated Fat 24.8g124%
- Cholesterol 259.6mg87%
- Sodium 1966.0mg82%
- Total Carbohydrate 30.3g11%
- Dietary Fiber 12.9g52%
- Sugars 5.3g
- Protein 111.5g223%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
