Peachy Pecan Chicken Salad

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 20m
  • Ready In : 20m
  • PrintFriendly and PDF

A chicken salad with toasted pecans, peaches, cucumbers, carrots, red onion, grapes and some fresh herbs from the garden all mixed together with a dijon mayonnaise. I then topped it with a smattering of fresh from the farmers market blackberries.


  • For the dijon mayo: 1 Egg yolk, room temperature
  • 1 tsp dijon Mustard
  • 1 tbsp Lemon juice
  • Dash of salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup coconut oil, melted
  • For the salad: 1 cup pecans
  • 2 cups cold, shredded chicken
  • 2 peaches, diced
  • 1 medium cucumber, diced
  • 2 medium carrots, shredded
  • 1 small red onion, diced
  • 1 cup grapes, halved
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh basil, chopped


Step 1

For the dijon mayo: Add egg yolk, mustard, lemon juice, salt and pepper to a blender. Blend on low until well combined.

Step 2

Very slowly add the olive oil in a steady stream while still blending on a low setting. Start just drop by drop adding the oil and as you go you can start pouring faster as it emulsifies.

Step 3

Once the olive oil as been added, the mayonnaise should be a thick consistency. Add the coconut oil, while still blending on a low setting. You can pour the coconut oil in more quickly.

Step 4

Continue blending until all of the oil has been combined and you have a nice, thick mayonnaise.

Step 5

For the salad: Preheat oven to 350F.

Step 6

Spread pecans evenly over a baking sheet. Toast in oven for five minutes. Remove from oven and let cool while you assemble the remaining ingredients and make the mayonnaise.

Step 7

Add chicken, peaches, cucumber, carrots, red onion, grapes and herbs to a large bowl.

Step 8

Stir in mayonnaise until everything is evenly coated.

Step 9

Top with fresh blackberries and serve over your choice of greens.

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