Chicken Salad with Pecans & Dried Cherries
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.Advertisement
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.
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.
1 fruit, 4 lean meat, 3 fat