Chicken Salad with Pecans and Dried Cherries

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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.

Chicken Salad with Pecans and Dried Cherries
photographer: Peter Ardito
Nutritionist Tested & Approved

Time: 35 minutes (25 minutes prep)

  • 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

  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.

  2. Meanwhile, combine yogurt, mayonnaise, mustard, pepper and the remaining 1/4 teaspoon salt in a bowl.

  3. 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.

  4. 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.

Nutritional Facts

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

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