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  • Stephanie Wharton

Pecan Chicken Salad

By Stephanie Wharton

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 to make this delicious salad. 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.


  • 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


  1. Place chicken, celery, grapes, and pecans in a large bowl and toss to combine.

  2. Whisk together the shallot, mayo, apple cider vinegar, olive oil, mustard, salt and pepper and pour over the chicken mixture. Mix well.

  3. Place the lettuce into the bottom of a large serving bowl and layer the chicken and dressing mixture on top. Serve and enjoy!


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