Target: 6 × 4 inches · landscape

Michigan Tart Cherry Chicken Salad

45 min · 4 servings

Ingredients

□ 1 lb fully cooked chicken breast, chilled and cut into bite-size pieces

□ 1/2 cup dried tart cherries

□ 3/4 cup finely diced celery

□ 2 scallions, thinly sliced

□ 1/3 cup mayonnaise

□ 1/4 cup plain yogurt

□ 1 tbsp lemon juice

□ 2 tsp Dijon mustard

□ 1/2 tsp fine salt

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp chopped fresh chives

□

1. Use cold cooked chicken; if warm, portion into shallow containers and refrigerate promptly to 40 F or below. Cut into distinct bite-size pieces.

2. Dice celery, slice scallions, chop chives, and dry lettuce. Whisk the dressing and reserve 1 tbsp chilled.

3. Toss chicken with cherries, celery, and scallions. Fold in dressing and chives gently so pieces stay distinct.

4. Cover and chill 20 minutes. Loosen with reserved dressing if needed; serve in lettuce leaves or use the bread fallback, keeping the salad cold.

Cook’s note: Fold gently and keep cold; the reserved dressing helps the salad stay scoopable after chilling.