Chicken Salad with Dried Cherries & Toasted Nuts
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads
- Cuisine: American
Ingredients
Scale
- 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
Instructions
If needed, see instructions for poaching the chicken in the above post.
Mix up dressing ingredients: the vinegar, mayo/yogurt and optional sour cream, and herbs along with 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.
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%