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Grilled Chicken Salad with Eggs and Pecans

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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!

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Grilled Chicken Salad with Eggs and Pecans

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.

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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

diced chicken on cutting boardPin
  1. Dice up the chicken in bite sized pieces.
cut up red onion, celery and parsley on cutting boardPin
  1. Then chop onion, celery and fresh parsley.
 cut up red onion, celery and parsley on cutting boardPin
  1. Peel and chop eggs. I leave them in slightly larger pieces so that they don’t get lost.
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  1. Then rough chop the pecans.
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  1. Mix all of the ingredients in a large enough bowl with spices and mayo. Done deal!!
grilled chicken salad with large chunks of pecans and eggs, served on large lettuce leaf garnished with edible yellow pansiesPin

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!

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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!

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Chicken salad in a romaine lettuce leaf garnished with edible violets.Pin

Grilled Chicken Salad with Eggs and Pecans

This Grilled Chicken is a great way to use up leftover grilled chicken after your next cookout!
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5 from 13 votes
Print Pin Rate
Course: Brunch, dinner, Main Course, Salad
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 270kcal
Author: Beth Neels
Cost: $4

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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Video

Notes

Grilled chicken adds a smoky flavor to this salad. Use up leftover, chopped, grilled chicken.
This salad is great for sandwiches, or for a light weeknight dinner.
Will last 3-4 days in refrigerator.
Do not freeze leftovers.

Nutrition

Calories: 270kcal | Carbohydrates: 3g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 548mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 3.1mg | Calcium: 35mg | Iron: 1.2mg
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30 Comments

  1. 5 stars
    We love to do the same “cook once/eat twice” method as well! This looks like something we’d make on one of those days where it’s so hot neither of us wants to even look at the stove, so I’m going to add it to our arsenal. Thanks for sharing it!

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