This is what I call my bridal-shower chicken salad—it’s bright and beautiful and feels oh so genteel. If you have sour cream on hand, replace half the yogurt with it to give the salad an even more luxurious feel.
Bring a large pot of salted water to a boil. Put in the chicken, parsley, and bay leaf and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about 25 minutes for the breasts, 35 to 40 minutes for the thighs and legs. Remove the chicken and set it aside until cool enough to handle.
Meanwhile, in a large bowl, mix together the mayonnaise, yogurt, lemon juice, and honey.
When the chicken has cooled, remove and discard the skin and bones. Dice the meat into 1/2-inch pieces and add it to the bowl with the dressing, along with the grapes, apple, pear, and pecans. Toss together. Season with salt and pepper.
nutrition information (per serving):
25, Fat Calories
230, Saturated Fat
25, Monounsaturated Fat
21, Polyunsaturated Fat
Photo: Holly Stewart