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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 29%
  • Fat: 8.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.9g
  • Protein: 26g
  • Carbohydrate: 25g
  • Fiber: 2.5g
  • Cholesterol: 54mg
  • Iron: 2.4mg
  • Sodium: 361mg
  • Calcium: 76mg


  • 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


  1. To prepare salad, combine first 10 ingredients in a large bowl.
  2. 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.
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