It definitely makes it worse that it's summer and the boys are home. They are even harder to please and they get sick of eating the same thing all the time.
I mean, I don't see the problem with eating sandwiches every day. They, on the other hand, think quite differently.
So I saw a recipe for a quick chicken salad in the most recent issue of Eating Well and decided to change it up just a bit. It's quick and delicious and, what do ya know, it's healthy too.
I can't seem to get enough of it the past few days. I hope you will enjoy it too!
Chicken Salad with Pecans and Tart Cherries
Recipe written by The Chef Next Door, inspired by Eating Well
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1 1/2 lbs. chicken breast tenders
1 1/2 cups chicken stock
1/3 cup plain Greek yogurt
1/4 cup low-fat mayonnaise
1 Tbsp honey mustard
1/4 tsp pepper
1/2 cup diced celery
1/2 cup chopped pecans
1/2 cup dried tart cherries
1 head butter lettuce
Place chicken in a large, deep skillet and season with salt and pepper. Add the stock to the pan and bring to a boil. Reduce the heat to a gentle simmer and cook until the chicken is no longer pink and cooked through, about 15 minutes. Transfer the chicken to a plate to cool.
While the chicken is cooling make the dressing. Combine the yogurt, mayonnaise, mustard, pepper and a pinch of salt in a bowl and mix well.
When the chicken is cooled, cut it into bite size pieces. Add the chopped chicken, celery, pecans and cherries to the dressing and mix gently to combine.
Carefully tear lettuce leaves from the head of butter lettuce and top each leaf with a few scoops of the chicken salad mixture and serve.