Chicken Salad with Pecans and Dried Cherries from Eating Well

Yield: 4 servings ( Serving Size: 1 cupcake )
Community Recipe from


  • 1 1/4 boneless, skinless chicken breasts trimmed
  • 1/2 teaspoon(s) salt divided
  • 1/3 cup(s) low-fat, plain yogurt
  • 1/3 cup(s) low-fat mayonnaise
  • 1 tablespoon(s) honey mustard
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/2 cup(s) thinly sliced celery
  • 1/2 cup(s) toasted pecans chopped
  • 1/2 cup(s) dried tart cherries chopped
  • 1 head(s) Boston or butterhead lettuce


  1. 1. Place chicken in a medium saucepan. cover with water & 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, approximately 15 to 20 minutes. Transfer to a plate to cool.
  2. 2. Meanwhile, combine yogurt, mayonnaise, mustard, pepper & the remaining 1/4 teaspoon salt in a bowl.
  3. 3. When the chicken is cool enough to handle, cut into bit-size pieces or shred. Add the chicken, celery, pecans and cherries to the bowl with the dressing and toss to combine.
  4. 4. Divide lettuce leaves among 4 plates and top with about 1 cup of the chicken salad mixture.
July 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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