Grilled Chicken Salad with Eggs and Pecans
This recipe takes boring old chicken salad to a whole new universe! My Grilled Chicken Salad is so easy and delicious and made from leftover grilled chicken!
I am all about the cook once and eat twice! (At the very least, sometimes 3, or even 4 times!) So when I made these Garlic Scape Grilled Chicken Tenders, I used the entire pacakage of chicken tenders, about 3 pounds.
We ate the chicken for dinner, then lunch and then dinner the next night in the form of this Grilled Chicken Salad! I love adding new, different ingredients to classic recipes that I have made for years. It’s usually something I have in the fridge or the pantry. This day I happened to find eggs and pecans and thought they would both be lovely additions to the Grilled Chicken Salad. I wasn’t wrong! Plus, this couldn’t be an easier weeknight meal! No turning on the oven and heating up the house! Perfect for hot summer nights!
How to Make Grilled Chicken Salad with Leftover Cooked Chicken
- Dice up the chicken in bite sized pieces.
- Then chop onion, celery and fresh parsley.
- Peel and chop eggs. I leave them in slightly larger pieces so that they don’t get lost.
- Then rough chop the pecans.
- Mix all of the ingredients in a large enough bowl with spices and mayo. Done deal!!
You can serve the salad on bread or toast or serve it with a bed of lettuce for a low carb option! I hope you enjoyed the post today for Grilled Chicken Salad!
Other Delicious Easy Weeknight Recipes on Binky’s Culinary Carnival
- Air Fryer Pork Loin
- Grilled Chicken with Plum Sauce
- Grilled Chicken Breast with Lime Coconut Curry
- Grilled Salmon with Pesto
Tools I Use to Make Grilled Chicken Salad
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That’s how easy it is to make Grilled Chicken Salad with Eggs and Pecans. Thanks for stopping by today!
Enjoy! And have fun cooking!
Grilled Chicken Salad with Eggs and Pecans
Ingredients
- 1.5 cups leftover chicken, diced into bite sized pieces
- 1 stalk celery, diced with tops
- 3 tbsp pecans, rough chopped
- 3 tbsp mayonnaise
- 2 tbsp red onion, diced
- 1 tbsp fresh parsley, chopped fine
- 2 eggs, hard boiled
- 1/2 tsp celery seed
- 1/2 tsp Salt
- 1/4 tsp dill weed
- 1/4 tsp Pepper
Instructions
- To hard boil eggs, place in small pan with cold water. Bring to a boil. Remove from heat and let stand 10 minutes, Fill pot with cold water and let eggs cool in the cold water. Peel. Chop into large pieces.
- Meanwhile, prepare all of the rest of your ingredients and place in bowl. Mix. Add hard boiled eggs last so that they don’t fall apart.
- Serve on lettuce wedge or make sandwiches.
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I love chicken salad and this looks really yummy. Love the edible flowers!! 🙂
Thanks so much Elaine! I really appreciate that!
I love all the ingredients in this delicious salad, perfect for the season, love the pretty flowers!
Thank you Patty! I haven’t heard from you in ages! Glad to have you back!
I agree there’s something very satisfying about having leftovers that you then repurpose. Looks like a tasty variation on chicken salad.
Thank you Caroline! Isn’t nice not to have to cook every night?
We always have leftover chicken. Next time I will definitely try this with my leftovers. Thanks for sharing.
Thank you Zahra! I hope you and your family enjoy it!
I love that you added pecans! That extra texture is just perfect! Looks great.
Thank you Shanna! Yes the pecans kind of take it to the next level, flavor wise!