This Cherry Chicken Salad is delicious, easy to make, and perfect for those days when it is just too hot or busy to be bothered with using the stove.
Right in the heat of the summer here in St. Louis, Al Roker pointed out what our week was going to look like with a nice hot pink dome over our area. HEAT WAVE! With temps up to 105 degrees all week.
Well, that just told me I’m not doing much cooking this week, not going to stress out my AC unit any more than what’s necessary. Let’s just say it’s really old, but I’ve been brought up from my Dad, “If it’s not broke, don’t fix it!”
Who wants to stand over a hot grill when it gets that hot out? If you don’t have a pool to jump in, forget about it. I’ve just never given chicken salad much thought, always been a tuna salad person I guess.
But looking on Pinterest for good summer dinners I found a chicken salad sandwich that sounded really good from InsideBruCrewLife. But one of us hates walnuts (not me) so I had to change it up a bit.
We liked it so much we had it for dinner twice in one week, which really never happens around here. Normally even leftovers get turned into something different, like this Roast Pork and Garlic Sauce from a leftover pork roast, soo good too!
So this sandwich comes in really handy for extreme heat, but it’s so good I’m sure we’ll be having it more often than that.
It’s also versatile. It can be made with leftover rotisserie chicken, boneless chicken breasts, or canned chicken. I know someone has to be buying the canned chicken because they’re stacked sky high at Costco, whatever makes your life easier.
Now let’s get to the how simple this cherry chicken salad recipe is.Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
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- 3 cups chicken (shredded I used 4 chicken breasts)
- 3 celery stalks
- 1/2 cup macadamia nuts ( I crushed in a baggie with a mallet)
- 1/4 cup green onions (chopped)
- 2 tablespoons either fresh parsley or cilantro
- 1 cup mayo (I used olive oil base mayo, whatever your favorite is fine)
- 2 cups fresh or frozen pitted cherries
- crescent rolls (I bought from the bakery aisle)
- salt and pepper to taste
- If using fresh chicken breast cook until 165 degrees internally, place in the fridge to chill.Dice celery,
- Dice celery, chop green onions, and shred chicken.
- Add mayo, parsley or cilantro, macadamia nuts, and cherries. Season with salt and pepper and stir all together.
- Keep refrigerated until ready to serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 796Total Fat 69gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 53gCholesterol 122mgSodium 553mgCarbohydrates 19gFiber 4gSugar 12gProtein 28g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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