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Southern Honey-Chicken Salad

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“This is the best chicken salad I've ever made. It's a little fancier than my 'regular' chicken salad, and it's a nice presentation with whole grain crackers (like the Kashi crackers) or put a scoop on a large spinach leaf. Great for a brunch event. The different textures of the ingredients and the sweet "dressing" make a great combination. I found this recipe in The 2006 Southern Living Annual Recipes collection, hence the "Southern" name. Enjoy!”

Ingredients Nutrition


  1. NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
  2. Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
  3. Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
  4. Whisk together mayonnaise and next 3 ingredients until mixed.
  5. Add to chicken mixture, stirring gently until combined.
  6. Garnish with additional pecans, if desired.
  7. Chill 1-2 hours before serving with crackers or on individual salad greens.

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