Chicken Salad With Garlic, Dill And Pecans

1. 1

   Preheat oven to 350u00b0. 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.

2. 2

   Preheat grill pan or saute 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).

3. 3

   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).

4. 4

   Cut chicken into 1/2-inch pieces. Combine with dressing, chopped pecans, parsley, and remaining tablespoon of fresh dill and toss until combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.