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Chicken Salad with Red Bell Peppers and Pecans

Servings 6
Author Laura Doerr


  • 3-4 chicken breast (about 2 cups) chopped
  • olive oil
  • grill seasoning such as Grill Mates
  • 1/2 red bell pepper chopped
  • 1/2 small onion chopped
  • 1/2 tsp garlic powder
  • salt and lots of black pepper
  • 1/2 cup pecans chopped


  • 1/3 cup miracle whip or mayo
  • 1/3 cup plain Greek yogurt
  • 1 tsp sriracha
  • 1/4 tsp garlic powder
  • salt and pepper


  1. Drizzle olive oil in a large skillet on the stove top, heat over med-high heat. Add chopped chicken breast. Season with salt and pepper, garlic powder, and grill seasoning. After about 2 minutes add in chopped onion and red bell pepper. Continue to cook over medium heat until chicken is slightly browned and cooked through. About 6-8 minutes. Remove from heat and let cool before adding to the dressing.
  2. In a medium bowl combine all of the dressing ingredients and stir until well combined.  Add cooled chicken to dressing and stir until chicken is all coated. Stir in chopped pecans. You can always add more yogurt or mayo if desired. Chill for an hour before serving.
  3. Serve in a sandwich, in a toasted pita pocket, on a lettuce salad, or scoop with your favorite crackers! Refrigerate for up to a week. 

Recipe Notes

I recommend using Miracle Whip in this dish, it really does make it and adds a ton of great flavor that you will not get from regular mayo.

Great served in lettuce cups, sandwiches, or stuffed in a pita pocket!