Description
Ree Drummond’s Pioneer Woman Chicken Salad brings Southern comfort to your plate with tender chicken, crisp celery, and sweet grapes. Creamy mayonnaise and a hint of seasoning create a delightful blend that perfectly complements summer picnics or quick lunch cravings.
Ingredients
Scale
Proteins:
- 2 whole boneless, skinless chicken breasts (about 1.5 lbs or 680 grams)
Fruits and Nuts:
- 1 whole apple, chopped
- ¾ cup (180 milliliters) grapes, halved
- ¾ cup (180 milliliters) toasted pecans, roughly chopped
Seasonings and Dressing:
- ¾ cup (180 milliliters) mayonnaise
- ¼ cup (60 milliliters) sour cream
- 2 tablespoons (30 milliliters) lemon juice (from about ¼ lemon)
- 1 stalk celery, thinly sliced
- Salt and pepper, as you like
Instructions
- Roast chicken breasts in a preheated oven at 425ºF (220ºC) on a baking sheet, seasoning thoroughly with salt and black pepper. Cook for 23–25 minutes until the internal temperature reaches 165ºF (74ºC).
- Allow the chicken to rest for 5 minutes after removing from the oven, then carefully dice into uniform bite-sized pieces.
- In a spacious mixing bowl, gently combine the diced chicken with finely chopped celery, crisp apple chunks, halved grapes, and roughly chopped pecans.
- Incorporate creamy mayonnaise and tangy sour cream into the mixture, stirring thoroughly to ensure each ingredient is evenly coated and distributed.
- Enhance the salad’s flavor profile by adding freshly squeezed lemon juice, additional salt, and cracked black pepper. Toss the ingredients gently to blend the seasonings uniformly.
- Refrigerate the chicken salad for a minimum of 60 minutes, allowing the flavors to harmonize and develop a more complex taste.
- Serve the chilled salad atop a bed of crisp mixed greens, nestled between soft bread slices, or accompanied by your preferred crackers for a delightful meal or appetizer.
Notes
- Taste and Fix: Adjust seasonings by tasting the salad after mixing, adding more salt, pepper, or lemon juice to create the perfect flavor balance.
- Chill Before Eating: Refrigerate the salad for an hour to allow flavors to meld and develop a more robust taste profile.
- Keep the Pecans Crunchy: Preserve the pecans’ crisp texture by adding them just before serving, preventing soggy nuts.
- Quick Pecan Tip: Save time by toasting raw pecans instead of soaking them for a faster preparation method.
- Make It Less Creamy: Reduce the amount of mayonnaise or sour cream if you prefer a lighter, less rich salad consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 525 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 37 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg