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
- 1¼ pounds boneless, skinless chicken breast, trimmed
- ½ teaspoon salt, divided
- ⅓ cup low-fat plain yogurt
- ⅓ cup low-fat mayonnaise
- 1 tablespoon honey mustard
- ¼ teaspoon freshly ground pepper
- ½ cup thinly sliced celery
- ½ cup pecans, toasted (see Tip) and chopped
- ½ cup dried tart cherries, chopped
- 1 head Boston or butterhead lettuce, trimmed
- Place chicken in a medium skillet or saucepan, cover with water and add ¼ 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.
- Meanwhile, combine yogurt, mayonnaise, mustard, pepper and the remaining ¼ teaspoon salt in a bowl.
- 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.
- Divide lettuce leaves among 4 plates and top with about 1 cup chicken salad each.
- Make Ahead Tip: Prepare through Step 3. Add pecans and cherries just before serving; refrigerate for up to 1 day.
- 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.