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This Pecan Chicken Salad is creamy, crunchy, and full of flavor. Tender chicken is mixed with chopped pecans, fresh herbs, and a tangy Greek yogurt dressing, with some juicy peaches to add just the right touch of sweetness. Whether you serve it on fresh greens, your favorite gluten free bread, or enjoy it straight from the bowl, this easy chicken salad makes a perfect lunch or light dinner.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free
- Skill Level: Easy
Why You’ll Love This Chicken Salad
I love a good, hearty chicken salad recipe, and this pecan chicken salad more than fits the bill. Not your ordinary chicken salad, my version of a lunchtime staple adds peaches and a creamy homemade Greek yogurt-based dressing that’s sweetened with a touch of honey.
It’s a little bit like my Tzatziki Greek Yogurt Chicken Salad, but mellower, and it’s just as good on a simple pile of baby greens as it is served on Gluten Free Hawaiian Rolls or stuffed into Gluten Free Pita Bread. Check out my Pineapple Chicken Salad for another chicken salad recipe that includes fruit! Here’s why I love this salad:
- Never boring. Think adding peaches to chicken salad is weird? Wait til you taste it—you’ll immediately be a convert. The sweet, juicy peaches play wonderfully against the slightly tangy dressing.
- No mayo, no problem. Greek yogurt is your secret weapon for adding a protein-packed punch to dressings, and it works wonderfully in this salad. Skip the mayo and use yogurt!
- Great textural contrasts. I love the soft peaches contrasted with crunchy nuts and chopped celery pieces! While I never used to add celery to my chicken salad, I have recently decided the crunch and fresh, savory flavor just adds something that chicken salad needs!
Recipe Ingredients
I’ve outlined what you need for this salad below, along with a few notes. Check the recipe card at the end of this post for the full ingredient amounts.
- Greek Yogurt: You can use whole-fat, low-fat, or non-fat Greek yogurt here; just make sure it’s plain! For a dairy-free option, use dairy-free yogurt.
- Apple Cider Vinegar: Vinegar helps to form the tangy dressing. You can use white vinegar if you don’t have apple cider vinegar.
- Honey: As an alternative, use maple syrup.
- Seasonings: Fresh parsley, green onion or chives, and salt and pepper.
- Cooked Chicken: Set aside 2 cups of chicken the next time you make Rosemary Balsamic Roast Chicken and save it to make chicken salad.
- Peaches: Fresh peaches (no need to skin them) or well-drained canned peaches work.
- Celery: This adds extra crunch. If you don’t have celery, you can leave it out or substitute chopped carrots.
- Pecans: For the best flavor, I recommend lightly toasting them in a skillet over low heat just till they give off a nutty aroma.
How to Make Pecan Chicken Salad
Stir, pour, and enjoy! This easy salad comes together in a snap. Here’s a look at how you’ll do it, and you’ll find the detailed instructions in the recipe card lower down.
- Make the dressing. Stir together the dressing ingredients until smooth.
- Assemble salad. In a large bowl, toss together the chicken, peaches, celery, and pecans.
- Add dressing. Pour the dressing over the chicken mixture.
- Combine. Lightly stir and toss the dressing with the salad, then serve it on rolls, bread, crackers, or salad greens.
Tips and Variation Ideas
- Don’t skip the celery! I am not usually a big fan of raw celery, and I don’t typically add it to chicken salad. But for this recipe, I do! Celery adds the perfect balance of savory crunch and freshness that helps all of the flavors to come together perfectly.
- Add onion. I don’t like a strong onion flavor, but if you do, feel free to add more or substitute with minced or thinly sliced red onion.
- Another fruit. Many pecan chicken salad recipes include chopped apples. However, my son has an apple allergy, so I opted for chopped peaches. The sweet, juicy bits are a nice softer contrast to the crunchy celery and pecans. You can swap the peaches for nectarines or try chopped apples or pears if you prefer.
- Double up. This is a great recipe to double if you want it for lunches during the week.
- Make the dressing separately. You can just add everything to a big bowl and toss it all together if you’re short on time. However, I like to mix the dressing separately so that it combines evenly. Then, I’ll toss the other ingredients separately before adding the dressing. This also prevents overmixing, which can squash the peaches.
- Chicken shape. It’s your choice to chop or shred the chicken. I like a mix of both for different textures.
- Other nuts. Instead of pecans, try chopped walnuts or almonds!
How to Store Extras
Place leftover chicken salad in an airtight container and store it in the fridge for up to 3 days. I don’t recommend freezing this salad because of the Greek yogurt in the dressing, as well as the peaches, both of which don’t defrost very well. So enjoy it fresh!
Make It a Meal
Everyone loves a chicken salad sandwich, but here are more of my favorite serving suggestions for this pecan chicken salad.
- On rolls or bread. Make little sandwiches on Gluten-Free Dinner Rolls, or scoop up portions of pecan chicken salad with slices of Gluten Free French Bread. Or try it on savory Texas Toast!
- Salad. Serve a spoonful of chicken salad on top of or alongside mixed greens and tomatoes, or pop it inside of a raw, seeded bell pepper half.
- With soup. For a simple yet hearty lunch, make Instant Pot Tomato Soup or Curried Butternut Squash Soup and serve bowls with chicken salad and fresh bread.
- Crackers. For a simple appetizer or quick lunch, top gluten-free crackers with spoonfuls of chicken salad. It’s also nice served on a toasted Gluten Free Everything Bagel!
More Easy Chicken Recipes
Pecan Chicken Salad
Ingredients
- ⅔ cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon minced fresh parsley
- 1 tablespoon thinly sliced green onion or chives
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped cooked chicken
- ½ cup chopped peaches or well-drained canned diced peaches
- ⅓ cup chopped celery (about one stalk)
- ⅓ cup toasted chopped pecans
Instructions
- In a medium bowl, combine the ⅔ cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon minced fresh parsley, 1 tablespoon thinly sliced green onion or chives, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until well combined.
- Add the 2 cups chopped cooked chicken, ½ cup chopped peaches or well-drained canned diced peaches, ⅓ cup chopped celery, and ⅓ cup toasted chopped pecans to a large bowl and lightly toss together.
- Pour the dressing over the chicken mixture and toss to combine.
- Serve on rolls, bread, crackers, in pita or tortillas, or over salad greens.
Did you make this?
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This sounds really good. I might try it in a cream puff the next time I cater a luncheon.
Ooh, that would be lovely!
what a creative salad! LOVE it
Thank you!
Oh oh ohhhhhhhhh! I love it!! The peach yogurt…with tangy mustard…and scallions…AND PECANS!!!! YUM!! I have been playing around with peaches and a garlic and herb goat cheese spread that I picked up from my farmers’ market last weekend…love the sweet and savory combo!
I ADORE goat cheese, so that sound amazing! And yes, I totally stole your pepper cup idea.
Looks good to me!
Mimi
Thanks!
Ha!! LOVE the segueway 😉 cause I totally get it. Gotta love Big Joe Henry and 101.5 Speaking of segueways, Love this salad! What a unique use of this month’s ingredients. I love the whole sweet and savory thing you have going on here. Summer perfection!
Big Joe is just sooo NJ! Gotta love sweet and savory. My fave!
Chicken salad is such a classic lunch- love the incorporation of peaches.
I love mixing up a classic!