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Cherry/Chicken Salad Obviously!


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


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!

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