Sunday, August 15, 2010

Peach Pecan Chicken Salad

peaches and celery

I make chicken salad just about every other week.  It’s hard for me to believe that I’ve only shared one of my variations with you.  I make so many!
The other day I mentioned that I was having Peach Pecan Chicken Salad that a dancer mom told me about.  Well here’s the recipe.  Very similar to my Pineapple Almond Chicken Salad…I cut the recipe in half…since I no longer have a roommate to share with. 

liquid ingredients

I also changed up the liquid ingredients.  I still used non-fat Greek yogurt and regular mayo (Hellman’s…but I’m really a Blue Plate girl!).  But I added 2 types of mustard:  Dijon and a honey mustard (its really a pretzel dip…but I don’t buy pretzels, so I use it on sandwiches and in chicken salad and vinaigrettes).  Lemon juice too.  Give it a try and let me know what you think!

Peach Pecan Chicken Salad

Peach Pecan Chicken Salad
created by me

Makes about 9 1-cup servings

3 cooked* boneless, skinless chicken breast halves
4 celery stalks, diced (I like to use some of the leaves too)
1/2 cup carrots, shredded
1/2 cup pecans, toasted and chopped (toast for about 10 min at 350 degrees...but start checking them at 5 min)
4 – 5 small peaches (or 3 medium), chopped
1/4 cup mayonnaise
1/4 cup plain non-fat Greek yogurt
2 tbps of mustard (I used a combination of Dijon and honey mustard)
juice (and zest) from 1 lemon
salt and pepper

* This is how I cook my chicken:  Preheat oven to 425°F. Pat chicken dry with paper towels (I actually use coffee filters because they don't stick to the chicken) and place on baking sheet/dish. Sprinkle both sides of the chicken with salt and black pepper. Cook for about 20 minutes until until juices run clear (not pink) when poked with a sharp knife.

Once the chicken is cooled, dice and add to a large mixing bowl.  Add the celery, carrots, toasted pecans, and peaches and stir to combine. 

In a small bowl, combine the mayonnaise, yogurt, mustards, lemon juice and zest.  Season to taste with salt and pepper.

Add the dressing to the salad ingredients; stir to combine.  Re-season with salt and pepper if needed.  If not creamy enough, add more yogurt.

Per serving (1 cup or 8 oz) – 240 calories, 13 g fat (2 g saturated), 9 g carbohydrate, 2 g fiber, 22 g protein (exchanges: 2 1/2 fat, 1/2 vegetable, 1/2 fruit, 3 protein; WW points: 5)

1 comment: