Arby’s Grilled Chicken & Pecan Salad (Copycat) tastes just like the stuff you get at the popular fast food chain, without the sodium because you can control the salt!!
For this recipe I actually didn’t grill the chicken. I baked it in the oven.
It was four boneless, skinless chicken breasts that were slathered with olive oil, sprinkled with salt and pepper, and baked for about 40 minutes in a 350° oven.
I had taken the chicken out for dinner, ended up eating something else that night, and needed to cook the chicken so it wouldn’t go to waste. So I decided to make this Chicken & Pecan Salad.
I did, however, come up with the idea for this after I ate it at Arby’s. To me it tastes just like the stuff I get there.
When I eat their version I can’t taste that the chicken was grilled.
In an effort to make this as healthy as possible I also used half mayo and half plain lowfat yogurt. I try to do that whenever possible and a lot of times I find the tanginess of the yogurt to be a nice addition.
The crunch of the celery and apple, the sweetness of the grapes, the tender and tasty chicken, and the tangy sauce make this delicious and refreshing.
- 4 cups chicken breast, cooked and cut into chunks
- 1 cup red grapes, halved or quartered, depending on size
- 1 cup red apple, chopped
- 1 cup celery, chopped
- 1/2 cup pecans, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain lowfat yogurt
- salt, to taste
- pepper, to taste
- Mix the mayonnaise and yogurt in a small bowl. Put the first five ingredients into a large bowl, add mayonnaise mixture, dash of salt and pepper, toss to coat. Add more salt and pepper if necessary. Serve on a bed of lettuce or bread with lettuce, if desired.