Dried Cherry Chicken Salad

This cold chicken salad is easy to prepare and features a variety of interesting textures. The crunch of the tart Granny Smith apples contrast nicely with the soft chewy dried cherries. It's a great warm weather dinner and is no cook, if you use leftover chicken breast to make it. I enjoyed this a lot when my mom made it for dinner during one of our visits to her house.

Ingredients:

1 cup dried tart cherries
4 chicken breast halves, cooked & cubed
3 stalks celery, coarsely chopped
2 Granny Smith apples, coarsely chopped
1 cup chopped pecans
1-1/4 cups mayonnaise (I use light)
½ cup chopped parsley (optional)
1 Tbsp. raspberry vinegar
Salt & pepper to taste

Mix cherries, chicken, celery, apples and pecans in a large bowl. Combine the mayo, parsley and raspberry vinegar in a bowl. Add to chicken mixture and toss lightly to coat well. Season with salt and pepper. Chill for 2 hours or longer. Serve on a bed of red leaf lettuce. Goes well with croissants and the strawberry spinach salad I shared last week.



Shared At: Tasty Tuesday at Balancing Bedlam & Beauty, Tempt My Tummy Tuesday at Blessed with Grace, and Tuesdays at the Table at All the Small Stuff.