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Chicken salad sandwich sliced in half stacked on plate

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. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

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 9x13 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.