Cherry-Pecan Chicken Salad

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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

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

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