Artichoke-Pecan Chicken Salad

Southern Living
Pecans, artichoke hearts, and Greek seasoning add satisfying flavor and crunch to this Greek-inspired chicken salad recipe that's perfect over lettuce or on sandwiches.
Makes 6 servings


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1 cup coarsely chopped pecans
1 (14-oz.) can artichoke hearts
3 cups chopped cooked chicken
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
1 tablespoon Greek seasoning
2 tablespoons fresh lemon juice


Prep: 15 Minutes
Bake: 5 Minutes
Cool: 15 Minutes

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).

2. Drain artichokes, and pat dry with paper towels. Coarsely chop artichokes.

3. Stir together pecans, artichokes, chicken, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.

Created date

June 2009