Dinner with Diane: Cherry Pecan Chicken Salad

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A fresh, flavorful twist on classic chicken salad

This cherry pecan chicken salad is light, creamy, and bursting with flavor. It combines shredded chicken with a tangy lemon dressing, sweet dried (or fresh) cherries, crunchy pecans, and a touch of spice from optional jalapeños. It’s a perfect make-ahead lunch or picnic salad—great served over greens, in croissants, or scooped up with crackers.

With a balance of protein, texture, and brightness, this dish comes together in minutes and keeps well in the fridge. It’s a go-to for busy weekdays or easy entertaining.

Ingredients

• ¼ cup mayonnaise

• ¼ cup plain Greek yogurt

• 1–2 tablespoons Dijon mustard

• Juice of 1 lemon (about 2 tablespoons)

• Zest of 1 lemon

• Kosher salt and pepper, to taste

• 2 cups cooked, shredded chicken (rotisserie works well)

• ½ cup dried cherries

  • Or use 1 to 1¼ cups fresh cherries, pitted and quartered

• ½ cup roughly chopped pecans

• 1 medium shallot, finely minced

• 1 celery rib, diced

• Optional: 2 jalapeños, seeds removed and finely chopped

Instructions

1. Make the dressing:
   In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper to taste.

2. Assemble the salad:
   Add the shredded chicken, cherries, pecans, shallot, celery, and jalapeños (if using) to the bowl. Stir everything together until the ingredients are well coated with the dressing.

3. Taste and adjust:
   Add more salt, pepper, or lemon juice if needed. Serve immediately or cover and chill until ready to eat.

4. Storage tip:
   Store in an airtight container in the fridge for up to 3 days. Dried cherries are best for longer storage, as fresh cherries may release juice over time.

This chicken salad makes an elevated sandwich filling, especially on a buttery croissant. Pair it with our Ballerina Farm Crossiants! It’s also perfect for lettuce wraps or on its own as a high-protein, low-carb lunch.

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