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Cane River Pecan Company
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Olivia Regard's Pecan Chicken Salad

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Ingredients

  • 3 boneless skinless chicken breasts
  • 1/2 cup Tony Chachere's seasoning mix
  • 1/2 onion, chopped*
  • 2 stalks celery, chopped*
  • 1/2 green pepper, chopped*
  • 1 cup mayonnaise (recommended: Duke's)
  • 1 cup pecan pieces, toasted
  • Seedless purple grapes

      • Directions:

        1. Preheat oven to 350°F. Toast 1 cup of pecan pieces for approximately 10 minutes until fragrant.
        2. Place chicken breasts in water to cover and add 1/2 cup Tony Chachere's seasoning. Bring to a boil and cook for 1 hour. Remove and cool.
        3. Shred or chop chicken to desired size. Chunky or finely shredded works depending on preference.
        4. Mix chicken with chopped onion, celery, and green pepper. Stir in 1/2 cup mayonnaise (adjust for consistency), pecans, and grapes.
        5. Season to taste and serve on a bed of lettuce, with bread, or as a sandwich.
          6. Tip: In south Louisiana, use pre-chopped trinity mix from stores like Guidry's. Otherwise, chop fresh vegetables finely.

        Categories: Entrees, Olivia Regard, Intermediate,

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