Spiced Texas-Style Chicken and Pecan Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad featuring spiced grilled chicken breast over mixed greens with toasted pecans and a zesty citrus dressing inspired by Texas flavors. This american-inspired salads ready in about 30 minutes pairs (6 oz each) chicken breasts, paprika, cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan over medium-high heat. Rub 2 chicken breasts with 1 tsp paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly.
  2. Step 2: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
  3. Step 3: Toast 1/2 cup pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat.
  4. Step 4: In a small bowl, whisk together 1/4 cup orange juice, 3 tbsp olive oil, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: In a large bowl, toss 5 cups mixed salad greens with half of the dressing to coat.
  6. Step 6: Arrange sliced grilled chicken on top of the greens, sprinkle with toasted pecans, and drizzle remaining dressing over the salad. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Texas-Style Chicken and Pecan Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Texas-Style Chicken and Pecan Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Spiced Texas-Style Chicken and Pecan Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Texas-Style Chicken and Pecan Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Texas-Style Chicken and Pecan Salad?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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