Sometimes it’s really hard to find a good lunch meal prep recipe for work. Chicken salad is one recipe I use when I need to make quick lunches for the week. It usually requires minimal dishwashing time and it does not take long to make.
One thing about my chicken salad recipes is that you will never find celery or onion. I apologize in advance, but I am just not a fan of those two in my chicken salads. I usually like to add dried fruit or nuts instead, to give a bit more flavor and crunch. For this recipe, I used pecans and bacon as my extra flavor enhancers.
I thought adding the bacon would be a weird combo to a chicken salad, but it actually turned out really good. I recommend cooking the bacon and chopping into bacon bits before you make the chicken salad. I had this salad with Club crackers, and on wheat bread for a sandwich.
Super quick, super easy, and under $25!
Let me know how yours turned out below!
Pecan Bacon Chicken Salad
- Prep time: 10 minutes
- Cook time: 15 minutes
- 2lbs chicken breast
- 1/4 cup cooked bacon, chopped
- 1/2 cup mayo
- 1/4 cup ranch
- 1/2 cup pecans, chopped
- 2 tbsp dill relish
- Salt and black pepper to taste
In a small pot, boil chicken until cooked. After, take chicken out from pot and place on a cutting board. Shred all the chicken into pieces. Next in a large bowl, add shredded chicken, bacon, mayo, and ranch. Mix all ingredients well. After, add in chopped pecans and relish. Mix well and store in the fridge to cool.