Chicken Salad with Pecans & Dried Cherries

By CarolineNGa

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.

Ingredients

• 1 1/4 pounds boneless, skinless chicken breast, trimmed
• 1/2 teaspoon salt, divided
• 1/3 cup low-fat plain yogurt
• 1/3 cup low-fat mayonnaise
• 1 tablespoon honey mustard
• 1/4 teaspoon freshly ground pepper
• 1/2 cup thinly sliced celery
• 1/2 cup pecans, toasted (see Tip) and chopped
• 1/2 cup dried tart cherries, chopped
• 1 head Boston or butterhead lettuce, trimmed

Preparation

Step 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.

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.

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.

Nutrition
Weight Watchers = 10 points plus
Per serving: 380 calories; 17 g fat ( 3 g sat , 8 g mono ); 85 mg cholesterol; 23 g carbohydrates; 10 g added sugars; 32 g protein; 3 g fiber; 452 mg sodium; 428 mg potassium.