Chicken Salad has been starring in my kitchen every night this past week. I keep finding recipes that are so delicious that we eat ourselves silly.
The first Chicken Salad is a Wild Rice Chicken Salad which was just to die for. We served this up on croissants…and we all devoured far more croissants than we normally do. Oh, so, so delicious. This recipe makes ahead easily. Actually, they all do!
The second Chicken Salad is a Lite Wild Rice Chicken Salad. This is also a fabulous-tasting salad AND it’s much lighter on the fat and calories than the first one.
The most recent Chicken Salad that discovered is Cherry Chicken Salad. I got this recipe from my mother-in-law who didn’t even know that Chicken Salad has become a major theme for us!
Cherry Chicken Salad
- 3 poached, boneless chicken breasts, cut into bite-sized chunks
- 1/2 c. dried cherries
- 1/2 c. chopped pecans, lightly toasted in a dry skillet
- 3 green onions, finely chopped
- 1/3 c. mayonnaise, regular or low fat (I substituted plain yogurt)
- salt and pepper to taste
Combine all the ingredients in a large bowl and gently mix together. Refrigerate before serving. Serve on lettuce leaves, garnish with a sprig of parsley and a few pecan halves. Fresh fruit and crescent rolls make a nice accompaniment. We actually eat all our chicken salad on croissants these days.
I feel that I need to apologize for the lack of photos. Truly, this chicken salad has gone flying off the table and the plates so fast that I haven’t captured one shot of the salad all made up. All I have is a photo of cherries! (And for the record, I’ve decided not to try to dehydrate my own cherries in the future!)