Pecan Chicken Salad Recipe

Ingredients

1 (3 ounce) package cream cheese, softened

1/2 cup mayonnaise

1 (8 ounce) can sliced pecans

2 tablespoons maple syrup

2 teaspoons lemon juice

2 teaspoons orange juice

1/4 cup orange juice

1 cup chopped pecans

4 skinless, boneless chicken breast halves

Directions

Spread cream cheese evenly over pecans, and drizzle with mayonnaise. Spread pecans with maple syrup and lemon juice. Sprinkle orange juice over pecans. Cover chicken with foil and refrigerate.

Prepare a deep dish pie pan by partially covering the bottom and sides with aluminum foil. Fill pie pan with chicken and spread pecan topping over the foil. Sprinkle remaining pecan topping over chicken. Cover and refrigerate.

While chicken is chilling, layer pecan topping over the chicken and slice into 1/4 inch slices. Place almonds over chicken and cook under broiler light until lightly browned.

Beat cream cheese and mayonnaise into creamed mixture until smooth. Top with pecans, then place lemon slice on top. Sprinkle with orange juice and slice into 1/4 inch strips.

Remove foil and chill chicken, and cut into small pieces. Serve chicken with cream cheese mixture and pecans.

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Comments

Looro McCloro writes:

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This was a HUGE hit at our party! I had to use my rotisserie chicken a lot because I didn't have a lot of other places to put it, but it was still a huge hit because it's quick and easy to make. I had to bake it 25 mins,- which was fine if you just want something quick and easy. I did put the walnuts in the dressing, but that was a optional step and not really a downfall, it depends on your taste. I just finished roasting squash for 5 minutes in the oven and it came out amazing--probably the BEST presentation of fresh fruit I've had! I would definitely make this again, it was so good, and not hard, OMG so easy!

MDCLaMaTa writes:

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I used reduced fat mayonnaise and I threw in a strawberry choc ice cube. It was delicious and somebody had to eat this thing, I swear!

snewleven writes:

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We used about 2 cups of apples. That left plenty of room in the bowl. I also think the added potatoes were a good addition, but I don't think they changed the flavor of the salad. I didn't have pecans, so I used walnuts. While the apples were cooking, I browned the potatoes and then added the walnuts. After, I mashed down the potatoes and added the milk and apple juice, scraping up the sides and bottom. I also added about a tablespoon of dried cranberries, about a teaspoon of dried cranberries and a tablespoon of chopped pecans. These were tasty, but the flavor was pretty low on my potatoes. Maybe the apples just weren't blended well enough. I also think the browned potatoes were the problem. I mashed them rather than tossing them, perhaps I should have thrown them in the bowl with the potatoes to start with