Strawberry pecan chicken salad is a fresh, crunchy, no-cook recipe that comes together in about 10 minutes with ingredients you likely already have on hand. I make this every summer when strawberries are at their best and a rotisserie chicken is sitting in my fridge waiting to become something worth eating. It is light, satisfying, and nothing like a boring chicken salad
The first time I made this I was just trying to use up leftover chicken before it went bad. I threw in some pecans for crunch, fresh strawberries because I had them, and added a spoonful of Greek yogurt to the dressing for extra tang. That batch turned into a recipe my family now requests on repeat all summer. This strawberry pecan chicken salad hits the perfect balance of creamy, crunchy, fresh, and savory. It takes almost no effort and it works beautifully as a sandwich, on crackers, in a lettuce wrap, or straight from a spoon.
Table of Contents
Ingredients for Strawberry Pecan Chicken Salad
I always use rotisserie chicken for this recipe because it is already seasoned and shreds perfectly in minutes. For the dressing, I recommend full-fat Greek yogurt for the best tang and texture — it makes a noticeable difference compared to low-fat versions.
- 2 cups shredded chicken (rotisserie or any leftover cooked chicken)
- 2 stalks celery (chopped into 1/4-inch pieces)
- 1 green onion (thinly sliced)
- 5 to 6 large fresh strawberries (diced) — pro tip: add these just before serving if making ahead to prevent the red from bleeding into the salad
- 1/3 cup chopped pecans (raw or unsalted roasted) — I recommend lightly toasting them for extra depth of flavor
- 1/4 cup mayonnaise — my preference is classic full-fat mayo for the creamiest result
- 2 tbsp plain Greek yogurt (full-fat preferred)
- 1 tsp Dijon mustard — in my experience this is the ingredient you should not skip; it adds the right savory kick
- 1 tsp fresh lemon juice
- 1 tbsp poppy seeds
- 1/2 tsp black pepper
- Salt to taste
Step-by-Step Instructions
I recommend chilling this strawberry pecan chicken salad for about 15 to 20 minutes before serving if you have the time — the flavors come together beautifully after a short rest in the fridge.
Step 1: Prep all ingredients. Shred the rotisserie chicken, chop the celery into small pieces, thinly slice the green onion, and dice the strawberries. Chop the pecans if not already pre-chopped.
Step 2: In a large mixing bowl, combine the shredded chicken, celery, green onion, pecans, poppy seeds, and black pepper. Toss lightly to distribute everything evenly.
Step 3: Add the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Stir well until every piece of chicken is evenly coated. If the mixture feels too dry, add an extra tablespoon of mayonnaise or Greek yogurt until you reach your preferred consistency.
Step 4: Gently fold in the diced strawberries. Be careful not to stir too aggressively or they will break apart and bleed red into the salad. If you are not serving right away, hold off on adding the strawberries until 10 to 15 minutes before serving.
Step 5: Taste and season with salt as needed. Serve immediately or chill for 15 to 20 minutes for the best flavor. Serve on crackers, toast, in lettuce wraps, or over a salad.
What to Serve with Strawberry Pecan Chicken Salad
This light, creamy chicken salad pairs best with simple dippers and sides that complement its fresh, fruity, nutty flavors without overpowering them.
Buttery Crackers or Crostini: Club crackers or crunchy crostini are the classic choice. The neutral, salty crunch is the perfect base for a generous scoop of this salad and keeps every bite balanced.
Toasted Croissant or Sourdough: Pile the chicken salad onto a lightly toasted croissant or thick sourdough slice for a satisfying lunch sandwich. The buttery bread pairs perfectly with the sweet strawberries and creamy dressing.
Lettuce Wraps: Crisp butter lettuce or romaine leaves make a fresh, low-carb serving option. The cool crunch of the lettuce contrasts beautifully with the creamy, nutty filling.
Sun-Dried Tomato Chicken Salad: If you are building a lunch spread with multiple salad options, this Sun-Dried Tomato Chicken Salad makes a flavorful savory companion alongside the sweet strawberry version.
Rotisserie Chicken Casserole: If you are using a full rotisserie chicken and have extra meat left over after making this salad, this Rotisserie Chicken Casserole is a great way to use the rest of the chicken in a completely different dinner that night.
Leftovers and Storage Tips
Store leftover strawberry pecan chicken salad in an airtight container in the refrigerator for up to 3 to 5 days. If the salad dries out slightly after sitting overnight, stir in a tablespoon of mayonnaise before serving to bring it back to the right consistency.
I recommend storing the diced strawberries separately if you know you will not finish the salad in one sitting. The strawberry juices bleed into the dressing over time and soften the texture. Add fresh diced strawberries to each portion right before eating for the best color and texture throughout the week.
Pro tip: do not freeze this salad. The mayonnaise-based dressing does not hold up well after thawing and the texture changes significantly. This is best enjoyed fresh or within the refrigerator storage window. For another great make-ahead chicken option using similar pantry-friendly ingredients, check out this Greek Yogurt Marinated Chicken Breasts.
Frequently Asked Questions
Can I use canned chicken instead of rotisserie?
You can, but rotisserie chicken gives much better flavor and texture. Canned chicken tends to be softer and blander. If rotisserie is not available, use poached or grilled chicken breast that has been lightly seasoned before shredding.
Can I substitute the Greek yogurt?
Yes. Sour cream is the closest substitute and gives a similar tangy result. You can also use all mayonnaise if you prefer a more classic chicken salad texture. The Greek yogurt adds a lightness and tang that I personally love, but the salad works without it.
Can I make this recipe ahead for a party?
Yes, with one adjustment. Make the full salad without the strawberries up to a day ahead and store covered in the refrigerator. Add the diced strawberries 10 to 15 minutes before serving so they stay fresh and do not bleed into the dressing
Conclusion
Strawberry pecan chicken salad is one of those recipes that feels a little special without requiring any real effort. It is fresh, crunchy, creamy, and ready in about 10 minutes. Whether you serve it on crackers, in a sandwich, or in a lettuce wrap, it always delivers. Make a batch this week and enjoy a lunch your whole family will actually look forward to.
Strawberry Pecan Chicken Salad
Ingredients
Equipment
Method
- Shred the rotisserie chicken, chop the celery into small pieces, thinly slice the green onion, dice the strawberries, and chop the pecans if needed.
- In a large mixing bowl, combine shredded chicken, celery, green onion, pecans, poppy seeds, and black pepper. Toss lightly to distribute evenly.
- Add mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Stir well until every piece of chicken is evenly coated. Adjust consistency with extra mayo or yogurt as needed.
- Gently fold in the diced strawberries. If not serving right away, hold off on adding strawberries until 10 to 15 minutes before serving to prevent color bleeding.
- Season with salt to taste. Serve immediately or chill for 15 to 20 minutes. Serve on crackers, toast, in lettuce wraps, or over a salad.
