I think I’ve been doing pretty well with embracing fall this year–drinking even more hot tea than usual, almost always working on a crochet project, living in sweaters, plus of course creating recent recipes like Apple Cider Kombucha and Pumpkin Overnight Oats… and then I got a craving for chicken salad, which I would most definitely consider a “summer food.”
And that craving just wouldn’t go away. So I did what I had to do–I answered it with this Cherry Almond Chicken Salad.
We could throw this chicken salad in with the rest of the posts in the category of “so easy you don’t actually need a recipe,” but Oliver particularly liked this one, so I thought I’d go ahead and share it with you here.
To be honest, I rarely make chicken salad the same way twice, but typically for the fruit component I’ll use apples, dried cranberries, or the more traditional grapes. Dried cherries are probably my favorite dried fruit, so I figured they deserved a shot. And you know, I think they play the role quite nicely.
We’ll keep this brief today. Without further ado, here’s the recipe for Cherry Almond Chicken Salad!
If you try this Cherry Almond Chicken Salad at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Cherry Almond Chicken Salad
An easy six-ingredient chicken salad recipe with dried cherries, celery, and almonds.
- 1 1/2 lbs chicken breast (cooked, cooled, and diced)
- 1 cup mayo
- 1/3 cup diced celery
- 1/3 cup dried cherries
- 1/3 cup sliced almonds
- 2 tbsp Dijon mustard
Mix all ingredients thoroughly and chill in fridge for 2 hours before serving.