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.
Time: 35 minutes (25 minutes prep)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
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.
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.
- Serving Size
- about 1 cup
- 23 g
- 17 g
- Saturated Fat
- 3 g
- 32 g
- 85 mg
- Dietary Fiber
- 3 g
- 428 mg
- 452 mg
- 4 servings
- about 1 cup each
- 1 fruit
- 4 lean meat
- 3 fat
- Vitamin A
- 26% daily value