Michigan Tart Cherry Chicken Salad

Tender chicken, tart cherries, crisp celery, and chives meet a lightly tangy dressing for a cool picnic 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

Shallow food-storage container · Mixing bowl · Rubber spatula · Sharp knife · Cutting board

Keep the texture

Use a flexible spatula and fold only until coated; hard stirring breaks the chicken into small, pasty shreds.

Keep the picnic cold

Transport in an insulated cooler at 40 F or below; refrigerate leftovers within 2 hours, or within 1 hour above 90 F.

01. Use cold cooked chicken; if it is warm, divide it into shallow containers and refrigerate promptly until it is 40 F or below.

02. Cut the chilled chicken into small, even pieces and leave them intact for a scoopable salad.

03. Dice celery, slice scallions, chop chives, and dry the separated lettuce leaves so the salad stays in place.

04. Whisk mayonnaise, yogurt, lemon, Dijon, salt, and pepper; reserve 1 tbsp dressing, covered and chilled.

05. Toss chicken with cherries, celery, and scallions, distributing the crisp ingredients without crushing the chicken.

06. Add the remaining dressing and chives, then fold just until lightly coated so the pieces remain distinct.

07. Cover and chill for 20 minutes; keep the salad at 40 F or below while it waits.

08. Fold in reserved dressing if needed, then serve in lettuce leaves or on the whole-grain bread fallback; keep it cold for the picnic.