Cherry-Pecan Chicken Salad

Purchase silken tofu for the dressing in this recipe. Its puree is creamy and thick, and it typically comes vacuum-packed. Both the firm and the soft varieties will work.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 277
Caloriesfromfat 29 %
Fat 8.9 g
Satfat 1.4 g
Monofat 3.6 g
Polyfat 2.9 g
Protein 26 g
Carbohydrate 25 g
Fiber 2.5 g
Cholesterol 54 mg
Iron 2.4 mg
Sodium 361 mg
Calcium 76 mg

Ingredients

Salad:
3 cups chopped roasted skinless, boneless chicken breasts (about 3 breasts)
2 cups pitted sweet cherries (about 3/4 pound)
1 cup chopped peeled English cucumber
1/2 cup frozen green peas, thawed
1/4 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped carrot
3 tablespoons chopped pecans, toasted
2 tablespoons sliced green onions
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
Dressing:
1/2 pound soft silken tofu
1/4 cup red wine vinegar
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Preparation

To prepare salad, combine first 10 ingredients in a large bowl.

To prepare dressing, combine tofu and the remaining ingredients in a blender, and process until smooth. Pour over chicken mixture; toss gently to coat. Cover and chill 1 hour.

Note:

Richard Ruben,

June 2003