Joy’s Honey Pecan Chicken Salad
Joy’s Honey Pecan Chicken Salad
Joy’s Honey Pecan Chicken Salad is a super quick and easy option for lunch any day of the week, or perfect for a finger food at a shower or brunch occasion.
What makes this recipe special?
This chicken salad is a sweeter chicken salad than I grew up eating which is why I think it is such a memorable and delicious dish. Joy is a friend who is like family to me. Her Honey Pecan Chicken Salad has been a favorite at more baby showers, and wedding showers than I can count (including my own!).
It is a great option for lunch and comes together so quickly. It also makes wonderful leftovers as a to-go lunch for work, or a day at the lake. You can eat it as a sandwich on sliced bread, Hawaiian rolls, or a croissant. My husband and I’s personal favorites are on lettuce wraps, or with crackers.
What is in Joy’s Honey Pecan chicken Salad?
You only need 7 ingredients for this chicken salad. Chicken, honey, pecans, dried cranberries, mayonnaise, salt, and pepper. EASY!
What Chicken to use and how to cook it
So many options!
Short on time? Rotisserie chicken.
If you’re cooking raw chicken breasts, there’s plenty of ways to get that chicken cooked.
Boil it…
- Bring enough water to a boil for the water to cover the chicken breasts
- Add chicken breasts and boil for about 10-15 minutes depending on the thickness of the chicken (cook until internal temp is 165 degrees Fahrenheit)
Bake it…
- Turn on oven to 375 degrees
- Cut chicken breasts in half lengthwise for quicker cooking
- Drizzle with olive oil
- Sprinkle salt and pepper
- Bake for 15-20 minutes depending on the thickness of the chicken breasts (cook until internal temp is 165 degrees Fahrenheit)
Or you can cook it on the stove, or roast your own whole chicken…
- Save yourself a lot of time and effort and don’t do either of these for chicken salad!
Ingredients & Supplies
To make Joy’s Honey Pecan Chicken Salad you’ll need the following ingredients:
- Chicken
- Pecans
- Dried cranberries
- Honey
- Mayonnaise
- Salt & pepper
To make Joy’s Honey Pecan Chicken Salad you’ll need the following supplies:
(The following are links to some of my favorites of the needed supplies. As an Amazon Associate I earn commission from qualifying purchases.)
Joy’s Honey Pecan Chicken Salad: Let’s get to it!
Preheat oven to 400. Prep the chicken breasts by slicing them in half lengthwise for quicker cooking. Drizzle with olive oil, and sprinkle both sides with salt and pepper. Bake on cookie sheet or in 9×13 for 15-20 minutes (until the internal temp is 160, or all pink is gone from the center).
Shred in Kitchen Aid Mixer. Leave oven on for roasting the pecans.
Do not skip this step! Pour pecans on cookie sheet. Roast in oven for 5-7 minutes (until you open the oven and you smell them). Watch closely, nuts burn very quickly. If pecans are still halved, chop them on a cookie sheet after roasting.
Mix the mayo (or mayo/greek yogurt mixture) with the honey, and a sprinkle of salt and pepper until combined.
In a large mixing bowl, mix the shredded chicken, dressing, craisins, and roasted pecans. Serve on toasted bread, Hawaiian rolls, croissants, lettuce wraps, or with crackers.
Joy’s Honey Pecan Chicken Salad
Ingredients
- 4 c shredded chicken breast
- 1 1/2 c mayo (or 3/4 c mayo, 3/4 greek yogurt)
- 1/3 c honey
- 1 c craisins
- 1 c roasted pecans (halved or chopped)
- Salt & pepper
- Olive oil
Instructions
- Preheat oven to 400. Prep the chicken breasts by slicing them in half lengthwise for quicker cooking. Drizzle with olive oil, and sprinkle both sides with salt and pepper. Bake on cookie sheet or in 9×13 for 15-20 minutes (until the internal temp is 160, or all pink is gone from the center). Shred in Kitchen Aid Mixer. Leave oven on for roasting the pecans.
- Do not skip this step! Pour pecans on cookie sheet. Roast in oven for 5-7 minutes (until you open the oven and you smell them). Watch closely, nuts burn very quickly. If pecans are still halved, chop them on a cookie sheet after roasting.
- Mix the mayo (or mayo/greek yogurt mixture) with the honey, and a sprinkle of salt and pepper until combined.
- In a large mixing bowl, mix the shredded chicken, dressing, craisins, and roasted pecans. Serve on toasted bread, Hawaiian rolls, croissants, lettuce wraps, or with crackers.
My husband and I love chicken salad. We make sandwiches, wraps and on a salad. Thus has gone to the top of the list for us. Absolutely delicious! The only change for me was I put the chicken breasts in the crockpot, season and drizzle with something sweet (raspberry dressing, blueberry syrup, etc.). That way, no need for dragging out a mixer, it gets so tender you can easily shred with a fork. I also use vanilla flavored Greek yogurt vs. plain. Thanks for sharing your delicious recipe.
This looks so good! What a great combination of flavors!
Right?! Joy’s recipe is the best.
Thanks for sharing! Does it keep long?
It does! Roughly 4 days in the fridge.