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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.

Source: EatingWell Magazine, July/August 2013




Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

about 1 cup
380 calories; protein 32.3g; carbohydrates 23.1g; dietary fiber 2.6g; sugars 12.8g; fat 17.5g; saturated fat 2.6g; cholesterol 84.7mg; vitamin a iu 1293IU; vitamin c 1.5mg; folate 27.6mcg; calcium 78.2mg; iron 2mg; magnesium 51.3mg; potassium 427.5mg; sodium 451.6mg; thiamin 0.2mg; added sugar 10g.

1 fruit, 4 lean meat, 3 fat