Cherry Chicken Salad

Cherry Chicken Salad Recipe by Ash's In The Kitchen

I had a couple of friends over for lunch and decided to make Chicken Salad. This makes a LOT! Roughly 6 sandwiches, so if you’re not serving a crowd I’d cut the recipe in half.

3 large Chicken Breasts

1 cup Celery; chopped

1 cup Onion; chopped

1 teaspoon Garlic Powder

½ teaspoon Mustard Powder

1 teaspoon Smoked Paprika

1 teaspoon Celery Seeds

1 cup Walnuts; toasted and chopped

½ cup Apple; chopped

¼ cup Dried Cherries

1 ½ cups Mayonnaise

2 Tablespoons Apple Cider Vinegar

Salt and Pepper to taste

  1. Preheat oven to 375°F and place the chicken on a baking sheet. Season with salt and pepper, then cover and bake 20 minutes, or until the internal temperature reaches 165°F. Allow the chicken to rest for 5 minutes before chopping or shredding.
  2. Add the chicken and all of the remaining ingredients to a large bowl and mix well.
  3. Cover and chill in the fridge for at least 30 minutes before serving.
  4. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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