Chicken Salad With Garlic, Dill And Pecans

• 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

1. Preheat oven to 350u0b0. 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. 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. 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. Cut chicken into 1/2-inch pieces. Combine with dressing, chopped pecans, parsley, and remaining tablespoon of fresh dill and toss until combined.

pecans, thin, dill, garlic, yogurt, mayonnaise, fresh dill, parsley, salt

Taken from www.epicurious.com/recipes/member/views/chicken-salad-with-garlic-dill-and-pecans-1203206 (may not work)