Recipe
Cherry/Chicken Salad Obviously!

Ingredients
2 1/2 lbs chicken breasts, boiled and cooled and cut into bite sized pieces 1/4 C green onions sliced 1/4 C finely diced red onion 1/4 C sliced almonds 1/4 C celery, diced small 1/2 C dried cherries Mayonnaise [I like the real thing!] to taste Salt and Pepper to taste Reddish lettuce leaf or greens Bread or rolls
Directions
Mix all ingredients together and chill a bit before serving on a reddish lettuce leaf or other greens, with warm bread or rolls. I've even served it on parboiled and drained [warm or cold] swiss chard leaves. I think part of the secret of this recipe is to cut things small. I do not add salt, but sometimes I toss in freshly ground white pepper.
It seems like stating the obvious, but in northern Michigan where I like to spend summers in the "Cherry Capitol of the World," we all have our own version of the Cherry Chicken Salad. This might become your favorite if you don't already have one! Of course, I do recommend cherries grown in the Traverse City area! Forward to a Friend Print this Page
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