Ingredients
Scale
- 8 High-quality chicken breasts (e.g., Miller Poultry) – Roast, poach, or grill before mixing.
- 1 1/2 medium Onions, finely diced – Shallots can be used for a milder flavor.
- 3 sprigs Fresh parsley, minced – Can substitute with cilantro if preferred.
- 2 sprigs Fresh thyme – Uses only the leaves for flavor.
- 3 tbsp Fresh tarragon, finely minced – Dried tarragon can be used, but reduce amount to 1 tbsp.
- 2 1/4 cups Celery, diced into 1/4-inch pieces – Use fennel for a different crunch.
- 1 3/4 cups Pecans, toasted and chopped – Walnuts or slivered almonds can substitute.
- 1/2 tsp Kosher salt – Adjust to taste.
- 1/2 tsp Freshly cracked black pepper – White pepper is a viable substitution.
- 3/4 cup Sour cream (e.g., Daisy) – Greek yogurt can provide a lighter option.
- 1 1/4 cups Mayonnaise (e.g., Hellmann’s) – Avocado-based mayo can add a unique flavor.
- 2 tbsp Fresh lemon juice – Vinegar can be used for acidity.
- 1 tbsp Dijon mustard – Spicy brown mustard adds extra kick.
- 1/4 tsp Salt – More can be added as needed.
- 1/4 tsp Black pepper – Adjust to your preferred spice level.
Instructions
- Cook the chicken: Poach or roast the chicken breasts until fully cooked and juices run clear. Let cool and cut into bite-sized pieces.
- Prepare the vegetables: Dice the onions, celery, and mince the fresh herbs. Ensure all ingredients are cut to uniform sizes for even mixing.
- Toast the pecans: In a dry skillet, toast the pecans over medium heat until fragrant, about 5-7 minutes. Chop them roughly.
- Mix ingredients: In a large bowl, combine chicken, onions, celery, and herbs. Add toasted pecans into the mixture.
- Make the dressing: In a separate small bowl, stir together sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Combine: Pour the dressing over the chicken mixture and toss gently until everything is coated evenly.
- Refrigerate: Allow the salad to chill for at least 30 minutes to let the flavors meld.
- Serve: Garnish with additional herbs if desired and serve chilled, ideally on a bed of greens or in a sandwich.
Notes
Choose high-quality chicken for a juicier salad and adjust seasoning as per taste. Serve with toasted nuts for added crunch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken salad, crowd-pleasing, easy recipe, gatherings, fresh herbs