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    You are in: Home / Recipes / Michelle's Chicken Salad With Pecans Recipe
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    Michelle's Chicken Salad With Pecans

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Nocurfupa's Note:

    This is an attempt to recreate my favorite restaurant chicken salad. It is not even close- it is better!!

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    Units: US | Metric


    1. 1
      Trim excess fat from chicken.
    2. 2
      Sprinkle lightly with garlic salt and lemon pepper. Bake in covered dish at 350` for 30-40 minutes, or until juices run clear.
    3. 3
      Chop chicken breasts into ½-1” cubes.
    4. 4
      Stir in mayonnaise and yogurt, making sure to coat well. Make sure there is enough mayonnaise and yogurt to coat the chicken well because it soak into the chicken and be dry later.
    5. 5
      Add remaining ingredients; stir well.
    6. 6
      Refrigerate for one hour, stir again and serve over romaine lettuce on sourdough toast.
    7. 7
      Will stay good in refrigerator for up to 3 days.
    8. 8
      May substitute light or no-fat mayonnaise. May substitute garlic powder and potassium salts such as NuSalt®- a heart healthy alternative.

    Ratings & Reviews:

    • on June 12, 2006


      This is a great chicken salad recipe. I made a couple of minor changes, I sauted the chicken instead of baking it, and added a tsp of lemon juice and a tsp of Splenda to the dressing. Also, I toasted the pecans first, to bring out their flavor. Excellent dish!! Thanks for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Michelle's Chicken Salad With Pecans

    Serving Size: 1 (97 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 245.6
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 2.0 g
    Cholesterol 51.9 mg
    Sodium 206.1 mg
    Total Carbohydrate 8.5 g
    Dietary Fiber 1.0 g
    Sugars 3.0 g
    Protein 20.7 g

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