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chicken salad with pecans & dried cherries

★★★★★ 1
a recipe by
Krystal McDow
San Jose, CA

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

★★★★★ 1
serves 4
prep time 25 Min
cook time 10 Min
method Stove Top

Ingredients For chicken salad with pecans & dried cherries

  • 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
  • 1
    head boston or butterhead lettuce, trimmed

How To Make chicken salad with pecans & dried cherries

  • 1
    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.
  • 2
    Meanwhile, combine yogurt, mayonnaise, mustard, pepper and the remaining 1/4 teaspoon salt in bowl
  • 3
    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.
  • 4
    Divide lettuce leaves among 4 plates and top with about 1 cup chicken salad each.
  • 5
    *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.
  • 6
    *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

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