Cherry Pecan Chicken Salad

This can be made with red grapes when cherries are not in season.

3 cups chopped cooked boneless, skinless chicken breast (about 3 breasts)
2 cups pitted sweet cherries (about 3/4 lb)
1 cup chopped peeled English cucumber
1/2 cup frozen green peas, thawed (frozen green soybeans are also good)
1/4 cup chopped celery 1/4 cup chopped red onion 1/4 cup chopped carrot
3 tbsp chopped pecans, toasted
2 tbsp sliced green onions
2 tsp chopped fresh of 1/2 tsp dried tarragon

1/2 lb soft silken tofu
1/4 cup red wine vinegar
1 tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground red pepper

1. To prepare salad, combine first 10 ingredients in a large bowl.

2. To prepare dressing, combine tofu and remaining 5 ingredients in a blender, and process until smooth. Pour over chicken mixture; toss gently to coat. Cover and chill 1 hour.

Yields 4 – 1-1/2 cup servings

277k cal
26g protein
25g carbs
3g fiber
9g fat
Cooking Light 2004

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