Tastes like summer! Cherry Chicken Salad with Quinoa & Pecans is an easy-to-prepare and delicious option for lunch or a light dinner. Perfect for end-of-summer picnics, pool parties and lazy lunches on the patio. Each serving (made as directed) has 169 calories, 13g carb, 4g fat and 19g protein per serving.
This is a no-mayo chicken salad recipe, I’ve used plain Greek yogurt and a little lime juice to create a lighter dressing option (with extra protein, too!). The pecans and pre-cooked quinoa* also add nice texture and rounds out this cold meat salad with extra plant-based nutrients *See this quinoa post to see how I always have recipe ready quinoa in the freezer)
As for the chicken, I always have it ready in my freezer too! I batch cook a bunch of chicken breasts in my slow cooker, shred them up, and store in freezer in a variety of portion sizes. Honey Garlic Slow Cooker Chicken is my go-to recipe. However, you can also use rotisserie chicken, or pre-cooked breasts chopped up.
When cherries are in season, I make the most of them! The benefits of cherries are abundant. Studies say that cherries may fight inflammation and diseases, support restful sleep, sooth sore muscles, ease arthritis pain and protect your heart.
I love to eat them one-by-one from the bowl, and in healthy cherry recipes like this cherry pecan chicken salad. Pro-tip: a cherry pitter can help make your prep tasks easier. Also, if fresh cherries are not available, substitute the 1 cup of fresh cherries (about 1/2 cup pitted and chopped) for about 1/4 to 1/3 cup dried cherries. Dried cherries can be bigger than raisins, so you may want to also chop them up a bit.
Fresh and delicious on a bed of greens! Or, pile up on whole grain bread, a wrap or bun! This chicken salad with cherries is a seasonal and tasty way to upgrade your brown bag lunch. Store leftovers in air-tight container, keep in fridge for up to 4 days.
A light and fresh chicken salad made summery with freshcherries — and given a great texture with quinoa and pecans. No-mayo, adressing of yogurt and lime juice.
- 6 oz cooked skinless chicken breast shredded
- 1/2 cup cooked quinoa
- 1/2 cup chopped celery
- 1 cup fresh cherries pitted and chopped
- 2 tbsp chopped red onion
- 2 tbsp chopped pecans
- 1/2 cup 0% fat plain Greek Yogurt
- 1 tbsp lime juice
- salt & pepper to season
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Mix all up in a bowl, divide among four salads or four Buns layered with micro sprouts or lettuce.
Per serving: 169 cal, 13g carb, 4g fat, 19g protein
The pecans were the best part of this recipe. The crunch it gave to the salad was perfect. This salad wasn’t to sweet or too creamy. It’s the perfect blend of flavors.
Thank you, such an easy meal in the summer!
I just had this cherry chicken salad and I had so much fun eating it. I am filled and satisfied. I think this is way better than the restaurant bought salad.
For some reason the pecan + lime flavor in this salad has me obsessed! it was so refreshing!
Lol, I was planning on lemon juice, didn’t have any . . . and the lime worked perfectly, maybe even better!
YUM! Cherries are in season and my husband and I can’t get enough of them so the second I saw this recipe I was sold. I made it for lunch today and it was so good I’ll probably make it again tomorrow. Thank you for a great recipe!
Oh my gosh, cherry season is so wonderful! But even off season, dried cherries make a great substitute in this chicken salad.
This was the perfect chicken salad and so delicious! Excited to make it again soon! Wonderful flavor combinations!
I’m so glad to hear you enjoyed it!