Chicken Salad with Dried Cherries & Toasted Nuts

One of my favorite chicken salads (and I have several, just follow the tag chicken salad at the bottom of the page) is this one with dried cherries & pecans. Served over a salad in the winter, it’s festive; the dark cherries pop against the green, and it’s always fantastic in a sandwich.

Chicken Salad with Dried Cherries & Pecans
Chicken Salad with Dried Cherries & Pecans

This salad is nothing “new” – I used to bring this along on winter picnics – and yes, we do have winter picnics here in Minnesota! Well, maybe not ME so much any longer, but think about packing this along for some good energy if you’re cross-country or down hill skiing, ice fishing, snow shoeing, etc.

Bring it to the cabin if you’re snowmobiling. Take it to a buffet or potluck, or think about it while you’re snug and toasty at home, perhaps in front of the fire, while you’re catching up on movies & *thinking* about shoveling.

Chicken Salad with Dried Cherries & Pecans
Chicken Salad with Dried Cherries & Pecans

Years ago, I made this with all mayonnaise, now I often sub some Greek yogurt for all or part and maybe a little sour cream for a gorgeous dressing that holds up well. The dressing has no sweetness so making it a bit ahead lets the the sweetness of the cherries mingle. If you’d like, add a bit of sugar or honey.

As for the chicken, left over chicken (or turkey) works very well, here, and this is a great dish to use leftovers for. If you’re having chicken earlier in the week, cook a couple of extra pieces and save them for this salad. If not, a simple roasted or poached chicken is perfect.

Chicken Salad with Dried Cherries & Pecans
Chicken Salad with Dried Cherries & Pecans

Chicken Salad with Dried Cherries & Pecans

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

  • 4 six-ounce boneless chicken breasts, cooked and shredded (about 4 cups cooked)
  • 2 celery ribs, about a cup, diced, leaves included, if desired
  • 1/4 cup finely diced red onion
  • 1 cup dried cherries, chopped (dried cranberries work well, too)
  • 1 cup pecans, toasted and chopped, almonds or walnuts work well
  • 2 tablespoons champagne vinegar; other vinegar works, too, but go by taste
  • about 3/4 to a cup mayonnaise, Greek yogurt or a mixture. A small amount of sour cream may be used in the mixture, if desired
  • 1 teaspoon finely chopped fresh tarragon, marjoram in a lesser amount is good, too
  • Honey or sugar, to taste, if desired
  • 1/2 teaspoon salt (do not use if chicken is brined)
  • 1/4 teaspoon black pepper

Mix up dressing ingredients: the vinegar, mayo/yogurt, herbs and salt and pepper. Taste, and if desired add a bit of honey or sugar. Adjust seasonings to taste.

Combine the remaining ingredients in a bowl, add dressing and toss. Make a bit ahead for the best flavor, but be aware some nuts may become a bit soggy over time.

Serve over greens or in sandwiches.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.

Nutrition:

Per serving, a scant cup, made with mayo: Calories 402, tot fat 29g, sat fat 4g; mono 11g; poly, 13g, trans 0, chol 57mg; sod 354mg; pot 331mg; carb 15g; fib 2g; sugar 10g; prot 22g; vit a 15%, vit c 3%; calc 4%; Iron 7%

Per serving, a scant cup, made with yogurt: Calories 283, tot fat 14g, sat fat 2g; mono 7g; poly, 4g, trans 0, chol 51mg; sod 228mg; pot 331mg; carb 16g; fib 2g; sugar 11g; prot 24g; vit a 15%, vit c 3%; calc 6%; Iron 7%

Put Your own Spin on it:

This recipe is quite a bit like my Fruited Chicken Salad, although that has a lighter, sweeter taste and a honey/mustard type of taste. It goes to show how versatile a chicken salad can be, though.

  • Serve the chicken shredded – it has a lot of nooks and crannies for the sauce, or diced – it looks a bit more elegant.
  • Feel free to vary all ingredients – almost any nut can be used, fruit can be fresh (apples, grapes, pears, etc.) or dried (cranberries, apricots, cherries) and almost any nut of your choice adds a welcome crunch.
  • Vinegar, especially flavored, can vary the taste and any herbs of your choice can be added.
  • A good cheese, cubed in a salad or sliced for a sandwich, will add a ton of flavor, but carefully choose something to reflect the flavor profile.  For instance, a little Gouda pairs well with pears, a sturdy aged cheddar with apple.

18 thoughts on “Chicken Salad with Dried Cherries & Toasted Nuts”

  1. Glad you finally made it to a Fiesta Friday…welcome!! This chicken salad is the perfect offering. 🙂 Love your addition of cherries… they happen to be one of my favorite additions!

    1. I’m so glad you posted this because I had something completely different in mind!! I love this idea of a block party with appetizers & cocktails this Friday for Happy Hour!

      Here in the states we’re in Football season, too, with the Superbowl coming up soon, so everyone is looking for great drinks/appetizers for their get together parties! 🙂

  2. Wow – you have included everything in this recipe! I am printing this out to refer to it as I have been shopping a long time but I do not take the time to shop around, especially with expensive items like nuts or dried cherries. This chicken salad is my favorite and I need to compare yours to mine as your version sounds so delicious. Thanks so much for sharing with Fiesta Friday. Be sure to come to the big party next week 🙂

    1. Thanks much! I as a bit slow on figuring out how to get to Fiesta Friday, but am glad I did! What a fantastic way to see what other bloggers are making! So much inspiration! 🙂

      This recipe is kind of an oldie but a goodie, isn’t it! I don’t even use a recipe for it usually, but I like to get these kind of things on my blog for my kids, especially my daughter in GA who I can’t “show” how to make.

  3. Hello, Ms. Frau! Welcome to Fiesta Friday! Perfect timing in joining as we’re just about to reach our first anniversary. Please come again next week to celebrate! And this chicken salad sounds delicious with the additional dried cherries and nuts in it. Gotta try it! 🙂

  4. I rarely have chicken (turkey) salad (usually it’s from the meat picked from the carcass after making a big pot of stock) but it’s a nice treat. Coincidentally, I’m going to be making a dessert with cherries this weekend.

    1. I can’t wait to see it! I don’t use my store deli too often, but I always like to see what they’re serving up for inspiration! A little known secret about our store, Cub Foods, is that they have a great chicken pot pie that’s usually sold out if you don’t get there in time for lunch!

  5. I don’t eat meat but this looks like a great combo of textures. And I agree RE switching mayo for yog – as I get older I find I’d rather spend those calories on a good brie than condiments 🙂

        1. LOL! I’m catching this cheese thing as a continual theme with you! Yanno, we Americans are often faulted for putting cheese on EVERYTHING!

          If you or your girls love Heidi, it was all that dairy and cheese that was responsible for Clara’s recovery!

          1. In reverse order – shhh! I am actually reading Miss9 my mum’s copy of Heidi each night and we’re not up to that yet!!! And I’m loving the fact that it is becoming socially acceptable to blanket food in cheese!

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