0 0
Apple Pecan Chicken Pasta Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

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.

Why this recipe works:

  • You need to use whole pecans in this salad for the eye appeal and also for the crunch they add. Chopped pecans would get lost in this recipe.
  • Rotisserie chicken is always tender and moist and consistently good. It’s the only type of chicken I use in main dish salads. The chicken is also safe because it is cooked automatically, so you know it’s cooked to 165°F.
  • Granny Smith apples don’t brown as quickly as other types of apples. The lemon juice in the salad helps prevent enzymatic browning, which happens when apples are cut and compounds in the fruit’s cells combine. Oxygen reacts with the ascorbic acid (vitamin C) in the lemon instead of reacting with the polyphenol oxidase in the apple.

Steps

1
Done

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

2
Done

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

3
Done

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

4
Done

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.

lindaBest

Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She works for Pillsbury on the Bake-Off and other projects since 1988. Linda has written 39 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Spaghetti Carbonara with Meatballs
previous
Spaghetti Carbonara with Meatballs
Make Ahead Scrambled Eggs in Puff Pastry LBR
next
Scrambled Eggs in Puff Pastry Cups