CHICKEN SALAD WITH GARLIC, DILL AND PECANS

CHICKEN SALAD WITH GARLIC, DILL AND PECANS image

Yield Makes about 2 cups

Number Of Ingredients 9

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1/2 cup pecans
4 thin-sliced chicken cutlets, or 2 boneless skinless chicken breasts, halved lengthwise and pounded thin
1 teaspoon dried dill
2 medium or 3 small garlic cloves
1/2 cup plain lowfat yogurt
1/2 cup mayonnaise
3 tablespoons coarsely chopped fresh dill, divided
1 tablespoon chopped parsley
Salt and freshly ground pepper for seasoning

Steps:

Preheat oven to 350º. Toast pecans for 5-7 minutes, watching closely so they don't burn. Remove from oven, let cool, and chop into 1/4-inch pieces. Preheat grill pan or sauté pan over medium high heat. While pan is heating, season both sides of chicken cutlets with dried dill, salt and pepper. Cook chicken 3-4 minutes per side, or until cooked through. Remove from heat and let cool to room temperature (can be made ahead and chilled, up to 1 day). In a food processor, finely chop the garlic. Add yogurt, mayonnaise, and 2 tablespoons of the fresh dill, and process until combined. Season to taste with salt and pepper (can be made ahead and chilled, up to 3 days). Cut chicken into 1/2-inch pieces. Combine with dressing, chopped pecans, parsley, and remaining tablespoon of fresh dill and toss until combined.