Toasted Pecan and Dried Cherry Chicken Salad

ChickenSaladBowlGoodbfLOSo far this week, we’ve had onion rings, pâté, and chuck steak – I believe it’s time for something a bit on the lighter side.

I had a couple of cans of chicken in the pantry from a coupon and recipe I’d saved from the paper (I changed the recipe from a chicken, pasta, and spinach salad to a straight spinach salad with lemon poppy seed dressing), and some toasted pecans leftover from another project; they seemed a good fit for a sammich filling. Ermmm, once I added a few more things.

•2 cans (5 oz ea) chicken, drained
•1/2 cup onion, diced
•1/3 cup chopped celery
•1/3 cup diced cucumber (1 baby)
•2 tbsp chopped scallions
•1/2 tsp Cayenne
•1/4 tsp celery salt
VeggiesSpicesbfLO•2 tbsp plain, Greek-style yogurt
•2 tbsp mayonnaise
•1 tbsp lemon juice
•1 tbsp salad vinegar
•1/4 cup toasted pecans
•1/4 cup tart dried cherries

To toast pecans:
Spread out in a large, flat pan and bake at 300º for 20 to 30 minutes, stirring every 10 minutes, until browned and aromatic.

ChickenSaladSammichBluePlate01bfLOWhisk together the yogurt, mayonnaise, lemon juice and vinegar and toss with the chicken, veggies, pecans, cherries, and seasonings to combine.

I should note that the Cayenne will give the salad a nice little tingle, which I rather like, and which is more than offset by the cucumber and yogurt, but feel free to reduce the amount and/or substitute black pepper.

Great sammich!

Especially on toasted honey rye bread with some crisp romaine and a schmear of chive cream cheese.

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