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Cherry Chicken Salad

Recipes by Chef Steph

Chef Steph

Cherry Chicken Salad

Cherries are still in season! This dressing is great on most green salads.

ingredients

Dressing
  • 1/2 cup - mayonnaise
  • 2 tablespoons - fresh lime juice
  • 2 tablespoons - prepared horseradish
  • 1/4 teaspoon - kosher salt
  • 1/4 teaspoon - freshly ground black pepper
Salad
  • 1 tablespoon - extra virgin olive oil
  • 1/2 cup - panko (Japanese breadcrumbs)
  • 1/4 teaspoon - kosher salt
  • 1/8 teaspoon - cayenne pepper
  • 2 cups - shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)
  • 8 cups - Bibb or Boston lettuce leaves (from 1 large or 2 small heads)
  • 2 cups - cherries (about 10 ounces), pitted, halved
  • 5 - radishes, thinly sliced
  • 1/4 cup - coarsely chopped fresh chives, divided
Prep time
10 minutes
Cook Time
5  minutes
Serves
6 to 8

Directions

  1. FOR THE DRESSING: Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
  2. FOR THE SALAD: Heat oil in a small skillet over medium-high.
  3. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
  4. Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl.
  5. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
  6. DO AHEAD: The dressing can be chilled for up to 2 days.

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