My Chicken Cherry Salad

Submitted by jensmith1228

"It was hotter than hoo-ey outside and I didn't want to cook, so I looked in the fridge to see what I could come up with. And this was it--it was surprisingly delicious and my sister wanted the recipe."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 6 cups
• Serves: 8-10

ingredients

• 2267.96 g chicken, roasted and cooled completely
• 2 stalk celery, finely diced
• 1 bunch green onion, whites only, finely sliced (around 6)
• 118.29 ml dried cranberries (rehydrated)
• 118.29 ml pecans, chopped
• 12 sweet cherries, cut in quarters and pits removed
• 14.79 ml lemon juice
• 0.61 ml pepper
• 0.61 ml celery seed
• 0.61 ml paprika (smoked paprika preferred)
• 2.46 ml kosher salt
• 118.29 ml Miracle Whip light
• 118.29 ml Greek yogurt

directions

1. Rehydrate the cranberries in near-boiling water for about 5 minutes, then drain and set aside on paper towels for a few minutes to dry. Meanwhile, remove the chicken meat from the bones and shred into small pieces. Discard the skin, fat and bones.
2. In a large bowl, mix the spices, Miracle Whip, and yogurt with the lemon juice until well combined.
3. Add the shredded chicken, cherries, cranberries, celery, green onions and pecans and mix until thoroughly combined.
4. Chill in the refrigerator at least 45 minutes to one hour, until cold.
5. Serve along with crackers, or on sandwiches, in hollowed-out tomatoes, or however you like chicken salad--and enjoy.