While February gives the idea of cherry pie....you know, George Washington and that cherry tree story....we didn't get around to pie here. Instead, it was time for this favorite chicken salad!
Here we have 1/3 cup chopped tart apple, 1/2 cup sliced celery, 1/2 cup dried cherries, 1/2 cup toasted pecans, 1/3 cup low-fat plain Greek yogurt, 1/3 cup low-fat mayonnaise, 1 Tablespoon honey mustard, and 2 1/2 cup cubed roasted chicken breast. I toasted the pecans while I was roasting the skinless, boneless chicken breasts. Just mix these all together.
Make this several hours ahead of time and refrigerate. The moistness of the dressing is just enough to help the dried cherries plump a bit. What a fantastic flavor when they blend with everything else! Those plumped cherries are a surprise when they pop in your mouth! This salad is good served on a croissant or scooped over a bowl of salad greens.
This recipe is adapted from Taste of Home; not sure when it might have first appeared.
The weekend is ahead! I hope you have some good plans for fun and relaxation!
I should have known better than to check your blog before breakfast! Now I'm hungrier than ever, Sister! This sounds really delicious, so I just might make something similar today. Thanks for the recipe. Love you!ReplyDelete
I love chicken salad Nellie. I have had it made many different ways. I dice white seedless grapes for our, and use dried cranberries too. I even use bit of shredded carrots for color. No pie here either, ever. LOL Blessings to you, stay warm and dry there. xoxo, SusieReplyDelete
No pie during Lent for me either but your salad looks delicious. On Friday we eat fish so maybe tuna would be a good substitute.ReplyDelete
Chicken salad is a favorite of mine. Your recipe sounds divine, Nellie. Love all the fruit additions. xoxoReplyDelete
This looks so good, Nellie, and I like the use of dried cherries instead of grapes as I cannot eat grapes anymore! Your food and recipes always looks so good!ReplyDelete