Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free.


"Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor." -Helen Rowland

The refrigerator light goes on...

Adding nuts and fruit to your chicken or tuna salad is a great way to add flavor as well as a few extra points toward your Med Diet Score!

Pick your favorite: walnuts, pecans, almonds, or pistachios for your nuts, combined with your choice of fruit. Firm fruit works great, like apples or pears, but tangerines or a bit of diced pineapple could work as well.


Creamy Chicken Salad with Fruits and Nuts

Servings: 4 | Serving size: about 2 cups

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.

Creamy Chicken Salad with Fruits and Nuts recipe from Dr. Gourmet


  • 2 quarts water
  • 3 Tbsp. white wine vinegar
  • 16 ounces boneless, skinless chicken breast
  • 1 Tbsp. reduced fat mayonnaise
  • 1/2 cup Greek yogurt
  • 2 tsp. Dijon mustard
  • 1/4 tsp. salt
  • black pepper to taste
  • 2 large ribs celery (diced)
  • 1/4 cup pecans (chopped)
  • 1 large apple (cut into 1/4 inch dice)
  • 2 Tbsp. raisins
  • 1/4 small red onion (thinly sliced)

Place the water and 1 tablespoon of the vinegar in a large skillet over heat.

When the water is almost boiling adjust the heat so that the water is simmering and add the chicken breast.

Poach the chicken for about 12 to 15 minutes until the temperature is 160°F.

Set aside to cool for about 5 minutes and then chill in the refrigerator.

While the chicken is cooling place the mayonnaise, yogurt and mustard in a mixing bowl and set in the refrigerator to chill.

When the chicken is cold cut into 1/4 inch pieces.

Add the chicken to the bowl with the dressing.

Add the celery, pecans, apple, raisins, pecans, apple, raisins and onion.

Fold together gently and serve.

Nutrition Facts

Serving size: about 2 cups salad

Servings: 2

Amount Per Serving

Calories 270 Calories from Fat 90
% Daily Value
Total Fat 10g 12%
    Saturated Fat 1.5g 8%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 85mg 29%
Sodium 250mg 11%
Total Carbohydrates 15g 6%
    Dietary Fiber 3g 11%
    Sugars 8g
Protein 30g
Vitamin A 2% Vitamin C 5%
Calcium 2% Iron 5%
Vitamin K 10mcg Potassium 600mg