Chicken salad is definitely one of my favorite options for lunch or a summertime dinner. I don’t make it very often, although I’m not sure why. I think it’s because I tend to earmark my chicken for other meals.
But after eating this delicious chicken salad for dinner last night and again for lunch today, I’ve decided that I really need to plan for chicken salad on a more frequent rotation. The kids really enjoy it too, although they tend to eat theirs with a fork or with crackers instead of sandwich form. My husband and I tend to fight over who gets the last sandwich!
The combination of flavors in this Cherry Pecan Chicken Salad was outstanding. It tasted so fresh and light. The pecans gave it a great crunch and the cherries were definitely an interesting textural and taste addition.
Cherry Pecan Chicken Salad
- 1 lb. boneless, skinless chicken breast, fully cooked and diced or shredded
- 3 green onions, sliced
- 1/4 c. fresh parsley, minced
- 1 c. mayonnaise
- 1 T. lemon juice
- 1 t. freshly grated lemon zest, optional
- 1 t. salt
- 1/2 t. black pepper
- 1/2 c. pecan pieces
- 1/2 c. pitted and sliced fresh cherries
1. In a large bowl, combine chicken, green onions, parsley, mayonnaise, lemon juice, lemon zest (if using) and salt and pepper. Stir to combine.
2. Meanwhile, place pecans in a dry skillet and toast over medium heat for about 5 minutes, until fragrant. Cool.
3. Using a paper towel or cheese cloth, gently pat the cherries to absorb any liquid. This is important as it will keep your whole salad from becoming pink.
4. Fold cooled pecans and cherries into the chicken salad. Refrigerate until serving.
The 6 of us ate this for dinner with enough leftovers for 2 additional sandwiches. But, the kids had definite kid-sized portions. I bet you’d get about 4-6 adult sized sandwiches out of this mix. And don’t throw away any leftovers you may have – they are too good!
Do you LOVE chicken salad too? What is your favorite way to eat it?