Cherry-Pecan Chicken Salad

• Salad:
• 3 cups chopped roasted skinless, boneless chicken breasts (about 3 breasts)
• 2 cups pitted sweet cherries (about 3/4 pound)
• 1 cup chopped peeled English cucumber
• 1/2 cup frozen green peas, thawed
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped carrot
• 3 tablespoons chopped pecans, toasted
• 2 tablespoons sliced green onions
• 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
• Dressing:
• 1/2 pound soft silken tofu
• 1/4 cup red wine vinegar
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper

1. To prepare salad, combine first 10 ingredients in a large bowl.
2. To prepare dressing, combine tofu and the remaining ingredients in a blender, and process until smooth. Pour over chicken mixture; toss gently to coat. Cover and chill 1 hour.

salad, chicken breasts, sweet cherries, cucumber, frozen green peas, celery, red onion, carrot, pecans, green onions, tarragon, dressing, silken, red wine vinegar, thyme, salt, freshly ground black pepper, ground red pepper

Taken from www.myrecipes.com/recipe/cherry-pecan-chicken-salad (may not work)