Pecan Chicken Salad

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Whew!  What a week!  I don’t think I’ve ever been more excited to see a Friday than I am today.  This “wife-is-sick-so-hubby-has-to-do-everything” stuff is for the birds!  God Bless Her and everything she does!  Seriously!  And honestly, I wish I had something profound to chat with y’all about today… but I don’t.  I will say that it’s National Pecan Day – the day to celebrate my favorite nut (except for myself – yes, I’m a nut)!  Be sure to check out our Facebook page today as we start the great pecan pronunciation debate.  I want to know how you say that word!  So, click over and join us!

There are probably a billion different ways to make chicken salad, maybe a billion and one.  But this is one of my favorite ways!  Which also got me to wondering… do you like fruit in your chicken salad? Apples? Raisins? Or are you a chicken salad purist?  Comment below and let me know how you like your chicken salad!


  • 4 cups cooked chicken, chopped
  • 2 hard boiled eggs, finely chopped
  • 2 ribs celery, finely chopped
  • 1/4 medium onion, finely chopped
  • 1/2 cup pecans, chopped
  • 2 tablespoons pickle relish (you can use dill or sweet, I much prefer the dill)
  • 2 teaspoons creole mustard
  • 1/2 cup mayonnaise
  • salt and pepper to taste

This ingredient is SO important to the overall flavor of this recipe, I had to photograph it separately!  ~grins~ Okay, actually, I forgot to include it in the first picture.  But seriously, it really adds a punch to the chicken salad that regular mustard can’t.  Zatarain’s Creole Mustard has to be, by far, my favorite mustard.  And to you mustard haters out there- yes, you can leave it out.  But you’re missing out on LOTS of flavor.  Even if you don’t like mustard, I bet you’ll like this recipe.


  1. Combine all ingredients in a bowl, mix well. (Don’t you LOVE one step recipes!?!?!?)
  2. Enjoy! (okay, two steps!)

Pecan Chicken Salad
Prep Time
20 mins
Total Time
20 mins
  • 4 cups cooked chicken chopped
  • 2 hard boiled eggs finely chopped
  • 2 ribs celery finely chopped
  • 1/4 medium onion finely chopped
  • 1/2 cup pecans chopped
  • 2 tablespoons pickle relish you can use dill or sweet, I much prefer the dill
  • 2 teaspoons creole mustard
  • 1/2 cup mayonnaise
  • salt and pepper to taste
  1. Combine all ingredients in a bowl, mix well. (Don’t you LOVE one step recipes!?!?!?)
  2. Enjoy! (okay, two steps!)

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  1. Looks really great !!!! I bet the mustard does really make a difference. I will have to try that !!

  2. I’ve never tried with spicy mustard – but I will now! I occassionally like grapes in it – and I only like it pureed for crackers. Now I think I need a piece of pecan pie to round out the celebration…

  3. I’m definitely a grape and almond person for the chicken salad. Though, I do prefer chicken salad to be made with plain yogurt in lieu of mayo.

  4. My chicken salad is chicken, red grapes, miracle whip, peeee-coooonnns, and pampered chef dill seasoning mix. YUM! That seems pretty pure to me. LOL.

  5. I’m looking forward to trying this recipe. The spicy mustard is one reason, but the main reason is I’m always up for any excuse to use pecans. Thanks for sharing.

  6. My chicken salad contains chicken breasts, mayo, red and green grapes, and apples. YUM!!

  7. Hi, there, Stacey! Love your website & recipes! We say “puh-cons” in my neck of the woods in Alabama. I cringe everytime someone says “pee-cans”!

  8. I TOTALLY agre with Sabrina on how to say the word pecans. There is a cook on TV that says pee-cans and it makes me want to mute the TV when I see pecans being used in her recipes….LOL. I can’t wait to try this recipe out. It really does sound yummy.

  9. I can’t WAIT to try this recipe! My chicken salad recipe is very basic. We love it a ton, but I’m looking forward to making something a little different.

  10. Hope your wife is better, has she been checked for Menieres` disease? I have it and am SO sympathetic!! Bless her heart and yours for holding down the fort. Not a lot you can do but wait it out.
    I love the roasted chickens you can buy in the grocery store for chicken salad. Easy as can be! I sometimes add grapes and apples and raisins, sometimes not, depends on the mood and what’s on hand.
    And down here in LA(lower Arkansas)we pronounce it pu-con.
    Love your site, just bookmarked it and joined your mailing list, thanks!!

    • Hi Lori! Thanks so much for your comments! Yes, I do love to buy a rotisserie chicken and use it for so many things. Any casserole or dish that calls for cooked chicken is great with rotisserie chicken instead. And yes, we’re thinking that it might in fact be Minieres’ Disease. She has another appointment tomorrow with the ENT to hopefully find out.

  11. Just found your great site, and love Chicken Salad so much,,,,can’t wait to try yours..Don’t think I’ve ever put Mustard in mine, but do love it, so am going to try yours..
    Saw your Pecan Chewies on Christy’s site, and have already taken some Pecans from the freezer to do some….(Now, I’ll have enought for this as well.)
    Thanks !!sounds like a good dinner tonight..:)

  12. Sounds like an interesting twist to usually bland chicken salad. But I might leave out the onions. I’m not a big fan of them. I make tuna salad much more often than chicken salad. I put peeled, chopped apples, celery, boiled eggs, season salt and pepper, and either mayo or miracle whip (my mom likes the miracle whip version). Thanks for offering me an alternative sandwich filling.

  13. Saw you on fox & Friends this morning. Going to store now for the chicken and creole mustard! Always have pecans on hand! Joined your site and signed up for emails!!!! Now to get you cookbook!!!! Thanks so much!

  14. Dorothy Dunton says:

    Hi Stacey! I made this today with leftover cooked chicken thighs and OMG is it good! Especially on the freshly baked loaf of brioche bread I made yesterday. I sometimes like diced apple in chicken salad, but this does not need any modification! Thanks!

  15. All these ideas sound delicious, but if nuts, of any kind, are used in almost any recipe, you must, must, must, toast them first. This brings out the essence of the nut. You may put them in an oven and dry roast them, (watch carefully), or you could put the nuts in a dry or buttered cast skillet on top of the stove and keep them stirred as you continue your preparations. I too like fruit in chicken salad, red grapes, green grapes, pineapple tidbits, nuts and just a little curry powder. I’m hungry, bye, Dee

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