Cajun Chicken Salad with Pecans

Picnic Cajun Chicken Salad
Cajun Chicken Salad With Pecans. Terri Pischoff Wuerthner
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 6 servings

Rumor has it that Grandma devised this recipe to use up two ingredients that were always in abundant supply: chicken (which they raised) and pecans (from the pecan trees on the farm).

Make this salad part of your Cajun Picnic.

What You'll Need

  • 4 cups cooked white meat chicken, cut in small cubes
  • 1 1/2 cups finely chopped celery
  • 1 1/2 cups finely chopped green onions
  • 3/4 cup mayonnaise
  • 1/2 cup finely chopped pecans
  • 1/2 cup finely chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Tabasco Sauce

How to Make It

  1. Combine all ingredients, mixing thoroughly but gently so the salad has a light, fluffy texture.

Make it quicker:

Purchase a cooked chicken from the market or deli, or really cheat by purchasing prepared chicken salad and adding chopped pecans, cayenne pepper and Tabasco Sauce (though most Cajuns don't cheat when it comes to cooking).

When poaching or baking a whole chicken for chicken salad, or any dish requiring boneless chicken, one 5-pound (raw) chicken will yield about 2 1/4 pounds of cooked boneless, skinless chicken meat-more than you need for this recipe, but leftover chicken is always wanted for gumbo or jambalaya.

This Southern-style chicken salad is another excellent option, or take a look at our top chicken salad recipes.