This healthy chicken salad recipe is sweet and crunchy thanks to the addition of heart-healthy pecans and fiber-rich dried cherries. If you have cooked chicken breast on hand, skip Step 1 and use about 3 cups chopped chicken in Step 3.
4 servings, about 1 cup each
Active Time: 25 minutes |
Total Time: 35 minutes
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 a 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.
Per serving :
17 g Fat;
3 g Sat;
8 g Mono;
85 mg Cholesterol;
23 g Carbohydrates;
32 g Protein;
3 g Fiber;
452 mg Sodium;
428 mg Potassium
1 1 /2 Carbohydrate Serving
Exchanges: 1 fruit, 4 lean meat, 3 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Add pecans and cherries just before serving; refrigerate for up to 1 day.
Tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.