Michelle's Chicken Salad With Pecans – a delicious recipe with chicken breasts, garlic, lemon pepper, mayonnaise, yogurt, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim excess fat from chicken.
2
Sprinkle lightly with garlic salt and lemon pepper.
3
Bake in covered dish at 350` for 30-40 minutes, or until juices run clear.
4
Chop chicken breasts into 1/2-1 cubes.
5
Stir in mayonnaise and yogurt, making sure to coat well.
6
Make sure there is enough mayonnaise and yogurt to coat the chicken well because it soak into the chicken and be dry later.
7
Add remaining ingredients; stir well.
8
Refrigerate for one hour, stir again and serve over romaine lettuce on sourdough toast.
9
Will stay good in refrigerator for up to 3 days.
10
May substitute light or no-fat mayonnaise.
11
May substitute garlic powder and potassium salts such as NuSalt- a heart healthy alternative.
481
kcal
Calories
37
g
Fat
4
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, garlic salt, lemon pepper, ½ cup mayonnaise (or to taste), and more.
Yes, Michelle's Chicken Salad With Pecans falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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