Ingredients and Weight:
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup chopped pecans
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup choppedfresh parsley
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large pot, boil the chicken breasts in salted water until cooked through, about 15-20 minutes.
- Remove the chicken from the water and let cool.
- Shred or chop the chicken into bite-sized pieces.
- In a large bowl, combine the shredded chicken, pecans, celery, red onion, parsley, mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper. Mix well until combined.
- Taste and adjust seasonings as needed.
Nutritional Information:
- Calories: 250 per serving
- Protein: 25g
- Carbohydrates: 10g
- Fat: 15g
- Fiber: 1g
Dish Characteristics:
- Creamy and flavorful
- Nutty crunch from the pecans
- Fresh and crisp from the celery and red onion
- Perfect for lunch or dinner
- Easy to prepare and customizable
User Comments:
- "This chicken salad is so delicious and satisfying. The pecans add a great nutty flavor and the celery and red onion give it a nice crunch."
- "It's the perfect meal for a busy weeknight. It's quick to make and leftovers keep well in the fridge."
- "I love that this salad is so versatile. I've added grapes, apples, or even mandarin oranges for a different twist."
Special Precautions and Tips:
- Be sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C).
- If you don't have Greek yogurt, you can use regular mayonnaise instead.
- Adjust the amount of salt and pepper to your taste.
