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Chicken-And-Pecan Salad Under The Stars

Chicken-and-Pecan Salad Under the Stars recipe image
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;€™s 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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1427.2
Dietary: Gluten-free
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;€™s 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
  • 4 cups Chicken, cooked & diced
  • 2 cups Celery, diced
  • 1 cups Mushrooms, fresh sliced
  • 1/2 cups Sweet pepper, red or green
  • 1/2 cups Pecan halves or pcs, toasted
Directions
  1. 1
    Preheat oven to 375°F (190°C). 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.
  2. 2
    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.
  3. 3
    In a large mixing bowl, combine the cooked diced chicken, diced celery, sliced mushrooms, and chopped sweet peppers.
  4. 4
    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.
  5. 5
    Pour the creamy dressing over the chicken and vegetable mixture. Add the toasted pecans and crumbled bacon. Gently fold everything together until evenly coated.
  6. 6
    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.
  7. 7
    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.

Keywords: chicken salad, pecan, picnic, creamy, bacon, celery, mushrooms, pita, summer, lemon, sour cream, mayonnaise, bell pepper, toasted, lunch, side dish, easy, family style, outdoor dining, savory, crunchy
Read it online: https://www.chefs-mate.com/recipe/chicken-and-pecan-salad-under-the-stars/