Description
A truly classic, made-from-scratch chicken salad that’s rich in flavor and texture. This recipe starts with juicy, oven-roasted chicken breasts, creating a savory foundation that’s miles ahead of boiled chicken. Toasted pecans add a delightful buttery crunch, balanced by fresh, crisp celery. Everything is brought together with a simple, creamy mayonnaise dressing. This is the perfect recipe for a hearty, gourmet sandwich or a standout side dish.
Ingredients
4 skin-on, bone-in chicken breasts
2 tablespoons olive oil
Salt
Black pepper
1 ½ teaspoons butter
½ cup chopped pecans
3 ribs celery, finely chopped
1 cup mayonnaise (plus more, if needed)
Instructions
Step 1: Roast the Chicken
Preheat your oven to 400°F (200°C). Place the chicken breasts on a baking sheet and drizzle them with olive oil. Season generously with salt and pepper. Roast for 35-45 minutes, or until the chicken is cooked through and the juices run clear. Let the chicken cool completely.
Step 2: Toast the Pecans
While the chicken is cooling, melt the butter in a small skillet over medium heat. Add the chopped pecans and toast for 2-3 minutes, stirring frequently until they are fragrant and lightly browned. Remove from the skillet and set aside to cool.
Step 3: Prepare the Chicken
Once the roasted chicken is cool to the touch, remove and discard the skin and bones. Shred or chop the chicken meat into bite-sized pieces and place it in a large mixing bowl.
Step 4: Assemble the Salad
Add the toasted pecans, finely chopped celery, and 1 cup of mayonnaise to the bowl with the chicken. Gently fold all the ingredients together until everything is evenly coated in the dressing. Add more mayonnaise if you prefer a creamier consistency and season with additional salt and pepper to taste.
Step 5: Chill and Serve
For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes to an hour. This allows the flavors to meld together. Serve chilled.
Notes
Roasting for Flavor: Using bone-in, skin-on chicken breasts and roasting them results in incredibly moist and flavorful meat, creating a superior base for your salad.
Don’t Over-Toast: Keep a close eye on the pecans while toasting. They can go from perfectly toasted to burnt very quickly.
Cool Completely: Ensure your chicken is fully cooled before you add the mayonnaise. Mixing mayonnaise with warm ingredients can cause it to become oily or separate.
Customize Your Creaminess: The amount of mayonnaise is a personal preference. Start with the recommended cup and add more, one tablespoon at a time, until you reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. ¾ cup)
- Calories: 515
- Sugar: 2
- Sodium: 480
- Fat: 42
- Saturated Fat: 8
- Unsaturated Fat: 32
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 30
- Cholesterol: 110
Keywords: roasted chicken salad, chicken salad with pecans, classic chicken salad, homemade chicken salad, celery chicken salad, easy chicken salad recipe