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Artichoke-Pecan Chicken Salad

Artichoke-Pecan Chicken Salad

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.

Southern Living JULY 2009

  • Yield: Makes 6 servings
  • Prep time: 15 Minutes
  • Bake: 5 Minutes
  • Cool: 15 Minutes


  • 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


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.


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Artichoke-Pecan Chicken Salad Recipe