Chicken Salad With Pecans & Dried Cherries Recipe

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Chicken Salad with Pecans & Dried Cherries

Krystal McDow


Eating Well Magazine. Haven't tried this recipe yet.

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25 Min


10 Min


Stove Top


1 1/4 lb
boneless, skinless chicken breast, trimmed
1/2 tsp
salt, divided
1/3 c
low-fat plain yogurt
1/3 c
low-fat mayonnaise
1 Tbsp
honey mustard
1/4 tsp
freshly ground pepper
1/2 c
thinly sliced celery
1/2 c
pecans, toasted and chopped (see tip below)*
1/2 c
dried tart cherries, chopped
head boston or butterhead lettuce, trimmed

Directions Step-By-Step

Place chicken in a medium skillet or saucepan, cover with water and add 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the middle,10 to 15 minutes. Transfer to a plate to cool.
Meanwhile, combine yogurt, mayonnaise, mustard, pepper and the remaining 1/4 teaspoon salt in bowl
When the chicken is cool enough to handle, cut into bite-size pieces. Add the chicken, celery, pecans and cherries to the bowl with the dressing and toss to combine.
Divide lettuce leaves among 4 plates and top with about 1 cup chicken salad each.
*Tip for toasting nuts:Spread Nuts on baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. To toast small or sliced nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
*Servings: 1 cup each
Calories:380, Fat:17g, Sat fat:3g, mono fat:8g, Cholesterol:85mg, Carbs:23g, Sugars:10g, Protein:32g, Fiber:3g, Sodium:452mg, Potassium:428mg

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy