Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

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.