Chicken Salad with Toasted Maple Pecans

We ate a delicious dinner last night, (recipes coming soon) that included a beautiful roast chicken. I am the first to admit I’m not too keen on leftover meat, but I wasn’t about to waste the rest of the succulent chicken that we didn’t manage to scarf down yesterday. What better way to eat leftover chicken than to make chicken salad? Especially one that includes pecans candied with maple syrup.

Chicken Salad with Toasted Maple Pecans

1 cup pecans, roughly chopped
1 heaping tablespoon butter
2 ½ tablespoons maple syrup
1/8 tsp salt
2 cups shredded chicken from leftover roast or rotisserie chicken
2 celery stalks, sliced
3 small sweet gherkins, chopped
1/3 cup mayo or Vegenaise
1/3 cup sour cream
salt + pepper to taste


Toast the pecans in a skillet over medium heat, stirring occasionally, until fragrant. Off the heat, stir in the butter, maple syrup, and 1/8 tsp salt. Return the skillet to the heat and cook, stirring constantly, until the nuts are dry and glossy, about 1 minute. Set aside and let cool.

Stir the chicken, celery, gherkins, mayo, sour cream, and pecans (you may need to break them apart) together until mixed. Season with salt and pepper to taste. Refrigerate for several hours to let the flavors marry.

Serve on a lettuce leaf, or inside some toasted bread for a delicious sandwich.

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