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Cherry-Pecan Chicken Salad

Source of Recipe


Source: Cooking Light-6/03






List of 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
  






Instructions



1. To prepare salad, combine first 10 ingredients in a large bowl.
   
   
2. To prepare dressing, combine tofu and the remaining ingredientd in a blender; porcess until smooth. Pour over chicken mixture; toss gently to coat. Cover and chill 1 hour.
   
   
3. Servings: 4
   
   
4. (serving size: 1 1/2 cups). 277 cal, 8.9g fat, 26g pro, 25g carb, 2.5g fiber, 54mg chol, 2.4mg iron, 361mg sod, 76mg calc.