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20 minute dinner recipes

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Chicken Salad with Pecans & Dried Cherries


From EatingWell:  July/August 2013

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



  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 a 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.


Per serving : 380 Calories; 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