Honey Pecan Chicken Salad Recipes

Steps:

• 1. Combine seasoned chicken, grapes, celery (if used) and pecans in a large bowl, set aside.
• 2. Mix mayonnaise, sour cream, honey and poppy seeds in a small bowl to blend. Add to chicken mixture.
• 3. Toss well to coat. Serve over lettuce, or with your favorite bread or crackers.
• 4. Note: the original recipe doesn't call for celery. I add it when I want to change the taste up a bit and add a little more crunch. It's equally delicious either way. Another variation is to use dried cranberries in place of the grapes.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.

Steps:

• In a blender, mix all ingredients till smooth --
• Chill thoroughly.
• This dressing can be kept refrigerated up to 2 weeks -- .

Steps:

• preheat oven to 425.
• line baking sheet with foil.
• finely chop the pecans in a food processor.
• Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
• Combine the honey and soy sauce in a shallow bowl.
• dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
• Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
• Bake until the chicken is cooked through, about 5 minutes on each side.

Steps:

• 1. Combine the mayonnaise, relish, onion, honey, sugar, salt and white pepper in a bowl and mix well. Stir in the celery and pecans. Fold in the chicken. Adjust the seasonings to taste. Chill, covered, in the refrigerator. Serve on crusty French bread rolls with potato chips and carrot sticks, or on a bed of salad greens, garnished with a bunch of red grapes.

Steps:

• Mix all ingredients together.