Chicken Salad with Pecans and Dried Cherries

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Being pregnant means protein is especially important to get into my diet right now. Baking chicken can really get old after a while. So... time to switch it up!!

I'm a big lover of Chicken Salad Salads!!

Also, if you are following the 21 Day Fix meal plan this is a GREAT way to catch up on your veggies (green container), fruits (purple container) and nuts (blue container) if you started off your day with nothing but carbs.... that's ok! Who doesn't love a good ole bowl or hot old fashion oats?!?!

Here is a great recipe for Chicken Salad with Pecans and Dried Cherries from

Chicken Salad with Pecans and Dried Cherries

Makes: 4 servings: ~ 1 cup each
Serving Size: ~ 1 cup each
Active Time: 25 minutes
Total Time: 35 minutes


1 1/4 lbs 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 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 of salt. Bring to a boil. Cover and reduce heat to maintain a gentle simmer or cook until the chicken is no longer pink in the middle. Set aside in and let cool.

2. While chicken is cooking, combine yogurt, mayo, honey mustard, pepper and the remaining 1/4 teaspoon of salt in a bowl.

3. Once cool enough to handle, cut or shred chicken into bite-size pieces. Add the chicken, chopped cherries, celery and pecans into a bowl. Add dressing. Toss.

4. Divide lettuce leaves among 4 plates and top with about 1 cup of chicken salad per plate.

Tips & Notes

If making ahead of time, prepare steps 1-3 as directed but be sure to add the pecans and cherries just before serving. Refrigerate up to 1 day.

Tips: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake for 350 degrees Fahrenheit, stirring once, until fragrant, 7 - 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 - 4 minutes.


Per serving: 380 calories; 17 g fat (3 g sat, 8 g mono); 85 mg cholesterol; 23 g carbohydrates;
10 g added sugar; 32 g protein; 3 f fiber

Nutrition Bonus: Vitamin A (26% daily value)

21 Day Fix  portions per serving: 1 veggies (green container), 1/4 fruit (purple container), 1 lean meat (red container), 3/4 fats/nuts (blue container)

Other GREAT options to add in...

celery, onion, tarragon (love this!),
sliced grapes, or diced apples (my Grandmother always did delicious!)

Happy cooking!

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