Photo: Jennifer Davick; Stylist: Rose Nguyen
Prep Time
20 Mins
Bake Time
5 Mins
Cool Time
15 Mins
Chill Time
2 Hours
Makes 6 servings

The juice from the peaches adds a sweet note to this luncheon favorite. Serve on a bed of baby lettuces tossed with blackberries.

How to Make It

Step 1

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

Step 2

Stir together mayonnaise and next 4 ingredients in a large bowl. Fold in pecans, chicken, and peaches; cover and chill 2 hours. Garnish, if desired.

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Ratings & Reviews

aubiechic's Review

July 14, 2010

Mare33's Review

July 28, 2009
This was great chicken salad. I used fat-free mayo and reduced the amount by a little bit. I served it as a sandwich and it was great. The flavor is even better after it sits in the fridge for a little while.

JenNPuddy's Review

June 26, 2009
Fresh, delicious, fantastic. I ate without the blackberries but my husband gobbled them up. Delicious on sandwiches or naan.