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Cherry Chicken Salad

This is a hearty salad that can be served in wraps, croissants, sandwiches, or on top of lettuce. Cooked meat and mayonnaise-type salads can be traced to America’s founding, and “meat salads” were popular main dish recipes in the 1800s. Household meat choppers appeared in the mid- to late-19th century and made chopped meat salads an easy American staple. Chunky and crunchy with tart, sweet flavors, variations include the addition of grapes or apple slices.

Recipe Servings: 4

Prep Time
15 minutes
Cook Time
3 minutes
Total Time
18 minutes
Gluten Free
Dairy Free


  • 6 cups cubed, cooked chicken breast
  • 1 cup chopped celery
  • ½ cup finely chopped sweet onion
  • 1 cup dried cherries, roughly chopped
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 Tbsp fresh lemon juice
  • 1 tsp sugar
  • 1 tsp seasoning salt
  • ¾ cup nuts (slivered almonds, chopped pecans, or walnuts), toasted


  1. Heat oven to 350°F. Toast nuts on a baking sheet for 3–4 minutes.
  2. Combine the chicken, celery, onion, and dried cherries in a mixing bowl.
  3. Combine the mayonnaise, sour cream, lemon juice, sugar, and seasoning salt in a small bowl.
  4. Fold mayonnaise dressing and nuts into chicken mixture.

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