Chicken Salad with Pecans & Dried Cherries

By Jac_M

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

Details

Servings 4
Preparation time 25mins
Cooking time 35mins
Adapted from eatingwell.com

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.