Weekend Chef: Cherry Dijon Chicken Salad

It was a gorgeous day today so I spent the afternoon outside doing yard work. It was exhausting work that left me with little energy or time to make dinner. So I whipped up a simple dinner of cherry Dijon chicken salad and served it on buttery croissants with slices of fresh cantaloupe on the side and home-made pickles that I bought at the farmer’s market. It was a simple but delicious meal. Here’s what you need to make this quick dinner:


2 lbs. boneless chicken breasts, cooked and diced
1/2 cup dried cherries
2 tablespoons sliced almonds, lightly toasted
1/4 cup diced celery
1/2 cup mayonnaise (I use Duke’s mayonnaise because it tastes closest to home-made mayo)
2 tablespoons Dijon mustard
1 tablespoon sugar

Wash the chicken breasts, remove any visible fat, and cut each breast into thirds (to reduce the cooking time). In a medium saucepan bring 4-6 cups of water to a rapid boil. Reduce the heat, add the chicken, and cook for 10-12 minutes or until the centers are no longer pink. Be careful not to overcook the chicken or it will become dry and tough. Remove to a platter. Cool. Cut into bite-sized pieces. In a medium-sized bowl combine the cooled chicken, cherries, almonds, celery, mayonnaise, mustard, and sugar. Enjoy.


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