Cherry Chicken Salad

Cherry Chicken Salad

Cherry Chicken Salad


Makes 6 servings


2 cups tart red cherries, pitted*
3 nectarines or peaches, divided
1-1/2 whole chicken breasts, skinned, boned, cooked and diced
1-1/2 cups sliced celery
2 tablespoons sliced green onion
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons honey
1 teaspoon lemon juice
1/4 to 1/2 teaspoon curry powder
1/8 teaspoon ground ginger
Salt to taste
1/2 cup toasted slivered almonds, divided
Boston or Bibb lettuce leaves

*If fresh cherries are unavailable, substitute equal amounts of frozen pitted cherries; thaw and drain cherries well.


  1. Slice one nectarine. Combine cherries, nectarine slices, chicken, celery and green onion in large bowl. Combine mayonnaise, sour cream, honey, lemon juice, curry, ginger and salt in small bowl; mix well. Pour mayonnaise mixture over chicken mixture; toss to coat. Cover; refrigerate.
  2. Stir all but 1 tablespoon almonds into salad just before serving; arrange salad on lettuce-lined plates. Slice remaining 2 nectarines; arrange around salad. Sprinkle salad with remaining 1 tablespoon almonds.

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