One of my favorite things to make with leftover rotisserie chicken is chicken salad. I pair it with some fresh lettuce or kale, some sweet grapes and delicious pecans. The dressing is so fresh and tangy and really is the star of the dish.
You could easily eat this chicken salad with a breakfast croissant or sandwich, but I prefer the lightness of layering it over a mix of greens. It’s a great dish because it can be eaten at virtually anytime during the year. In fact, I’m having this for lunch on New Year’s Day!Print
Pecan Chicken Salad
Enjoy this fresh and flavorful dish as a simple lunch or for more festive occasions – it’s perfect for brunches, too. This is a great way to use up leftover rotisserie, grilled, or canned chicken!
- 3 cups cooked chicken, chopped
- 1 cup celery, chopped
- 1 cup grapes, sliced in half
- 1/2 cup pecans, chopped
- 1 shallot, minced
- 1/2 cup avocado oil based mayo
- 2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp spicy dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- Lettuce or mixed greens, washed, for the salad base of the dish
- Place chicken, celery, grapes, and pecans in a large bowl and toss to combine.
- Whisk together the shallot, mayo, apple cider vinegar, olive oil, mustard, salt and pepper and pour over the chicken mixture. Mix well.
- Place the lettuce into the bottom of a large serving bowl and layer the chicken and dressing mixture on top. Serve and enjoy!