Layered Chicken Salad with Blue
Cheese and Toasted Georgia Pecans

Slices of red and yellow tomato between layers of nut-and-cheese filled chicken salad make for a delicious and decorative presentation.

Layered Chicken Salad


  • 1 1/4 pounds boneless skinless chicken breast
  • 1 quart water
  • 1 teaspoon salt
  • 2/3 cup toasted Georgia pecan halves, chopped
  • 2 stalks celery, finely chopped
  • 1/3 cup finely chopped red onion
  • 1/3 cup grated carrot
  • 1/2 cup prepared blue cheese dressing
  • 1/2 tablespoon cider vinegar
  • 8 large slices fresh tomato, preferably yellow and red
  • Parsley sprigs for garnish (optional)
  • Georgia pecan halves for garnish (optional)


  1. Cut chicken into 2-inch chunks.
  2. Heat water to boiling. Add salt. Stir chicken into boiling water, immediately reduce to just below a simmer and cook 10 minutes.
  3. Remove from heat and let chicken stand in cooking water 5 minutes.
  4. Drain and rinse chicken under cold water to stop the cooking process. Pat dry.
  5. By hand, shred chicken into bite-size pieces and place in mixing bowl.
  6. Add the pecans, celery, onion, carrot, blue cheese dressing, and vinegar. Mix until well combined.
  7. To serve, mound a scant 1/2 cup chicken salad in center of each serving plate and spread slightly to flatten to a round the same width as tomato. Top with a slice of red tomato. Mound another scant 1/2 cup salad mixture on top and arrange a yellow tomato slice on top. Garnish, if desired, with parsley sprig and pecan; serve.

Serves 4 | Prep: 15 minutes | Cooking: 20 minutes

To make a neat column of stacked salad ingredients like chefs do, layer the chicken salad and tomato slices inside a lightly-oiled 3-inch metal ring, made from an empty, clean tuna fish can. After layering the mixture, slowly pull off the can and – voila – the layers will be trim and intact.

Nutrition information per serving – calories: 411; protein: 33g; carbs: 8g; saturated fat: 5g; monounsaturated: 13g; polyunsaturated fat: 6g; cholesterol: 91 mg; fiber: 2g; sodium: 748 mg

Recipe and photo used with permission from: Georgia Pecan Commission

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