Summer Pecan-Chicken Salad

Recipe by Penny Stettinius

A great summer dinner with grilled chicken and rice. The original recipe came from the GA Pecan Commission. It's so easy and really great on hot summer nights served with a little corn bread and a chilled dry, white wine. *For the salad dressing I use Garlic Vinaigrette and for the Creole Seasonings I use Emeril's Creole Seasoning

Top Review by dgbg100106

Husband and I both really liked this dish. Both of us were little unsure about the rice but after we made it we thought it was wonderful. The toasted pecans really add a great flavored.

Ingredients Nutrition


  1. Season chicken with Creole Seasonings and grill either on the grill or in a stove-top grill pan until cooked through, about 15 minutes.
  2. In a large bowl, place tomatoes, celery and basil and toss with the vinaigrette.
  3. Slice the chicken.
  4. Add rice and chicken and salad greens to the bowl and toss well.
  5. Serve on chilled plates and top with toasted pecans and sliced green onions.

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