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Chicken Salad with Fruits & Nuts

Holly Stewart

Servings: six.

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.


  • 3 to 3-1/2 lb. bone-in chicken pieces   
  • 1 small bunch flat-leaf parsley
  • 1 bay leaf
  • 2 Tbs. mayonnaise 
  • 1/4 cup plain yogurt
  • 4-1/2 tsp. lemon juice 
  • 1 tsp. honey
  • 1-1/2 cups seedless green or red grapes, halved 
  • 1 large tart red apple, halved, cored, and cut into 1/2-inch dice
  • 1 large ripe but firm Bartlett or Comice pear, halved, cored, and cut into 1/2-inch dice
  • 1 cup pecan halves, toasted
  • Salt and freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 65
  • Sodium (mg): 290
  • Carbohydrates (g): 21
  • Fiber (g): 4
  • Protein (g): 25


  • 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.


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