Chicken Salad

Mix up a batch of our creamy and flavorful chicken salad for a quick and satisfying meal that can easily be made in advance.

Nutrition

Per serving: 335.51 calories, 32.32g protein, 19.22g fat, 8.67g carb, 2.09g dietary fiber, 3.35g saturated fat, 5.47g total sugar, 0.0g added sugar

Significant source for: Protein, Phosphorus, Copper, Fluoride, Manganese, Selenium, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin B-12.

ingredients

4 Servings

1 pound chicken tenders

1/2 tablespoon salt, divided

1 teaspoon ground black pepper, divided

1 tablespoon olive oil

1 cup plain Greek yogurt (whole milk)

1/2 cup chopped pecans

1/2 cup chopped celery

1/4 cup chopped shallots

2 tablespoons chopped fresh tarragon

1/4 cup dried cherries, chopped

1/2 teaspoon cayenne pepper, or to taste

preparation

step 1.

In a large skillet, heat oil over medium heat. Season chicken with 1 teaspoon salt and ½ teaspoon black pepper.

step 2.

Add chicken to skillet, cook, uncovered for 2 to 3 minutes per side or unit thermometer inserted into thickest part of chicken reads 165°. Remove to a paper towel lined baking sheet and allow to cool, at least 5 minutes.

step 3.

In a large mixing bowl, combine yogurt, celery, cherries, pecans, shallot, tarragon, remaining ½ teaspoon salt, remaining ½ teaspoon black pepper and cayenne. Stirring well to incorporate completely.

step 4.

When chicken is cool enough to handle, chop into ½-inch pieces. Fold chopped chicken into yogurt mixture until fully combined. Cover and refrigerate for at least 1 hour before serving.