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Apple Pecan Chicken Pasta Salad

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1 (16 ounce) box gemelli pasta
1 cup mayonnaise
2/3 cup creamy honey mustard salad dressing
1/3 cup honey mustard
1/4 cup lemon juice
3 tablespoons prepared horseradish
2 rotisserie chickens
2 cups whole small pecans, toasted
3 Granny Smith apples, chopped
5 stalks celery, chopped

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Apple Pecan Chicken Pasta Salad

  • Serves 8
  • Easy

About This Recipe

There’s something about adding pecans to chicken salad that elevates the dish to a new level. Whole pecans add crunch, flavor, and texture to this sweet and tart salad that includes apples and celery.

I like to double or triple this recipe; we just eat it until it’s gone. It’s fabulous for breakfast, lunch, dinner, or a snack.

Rotisserie chicken is the easiest way to get cooked chicken for this recipe (and for any main dish salad recipe, really), but you can cook your own or use leftover grilled or baked chicken. Just make sure the chicken is cooked to 165°F for food safety reasons.

Enjoy every bite of this wonderful recipe.



Bring a large pot of water to a boil. Cook the pasta until it's al dente, according to package directions.


While the pasta cooks, combine the mayonnaise, salad dressing, honey mustard, lemon juice, and horseradish in a large bowl and mix well.


When the pasta is done, drain well and add to the dressing; stir to coat.


Remove the meat from the chickens and chop. Add to the salad along with the pecans, apples, and celery. Stir well, then cover and chill for a few hours before serving.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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