A refreshing twist on classic chicken salad, this cherry-studded version blends creamy yogurt, crisp celery, toasted pecans, and tangy dried cherries for a flavor-packed dish perfect for any meal. Whether wrapped, sandwiched, or spooned over greens, it’s versatile and ready in minutes. The layers of texture and brightness make it an ideal choice for those seeking something a little different without sacrificing comfort or simplicity.
Ingredients Breakdown
The creamy foundation of this salad comes from a generous cup of plain skyr or full-fat Greek yogurt. Both options deliver a thick, rich texture that clings beautifully to every bite of chicken and mix-in. Skyr offers a milder flavor and silkier finish, while Greek yogurt brings a slightly tangier kick—either works well depending on your preference.
The heart of the dish is tender, cooked chicken breast, cubed into bite-sized pieces. It brings satisfying protein and acts as a blank canvas for the contrasting ingredients. Alongside the chicken, diced celery adds crisp freshness and a gentle snap that offsets the salad’s creaminess. Chopped pecans, subtly sweet and nutty, provide depth and crunch in every forkful.
Dried cherries are the standout flavor component, introducing a bold, tangy sweetness that balances beautifully with the savory spices. Onion powder, garlic powder, and a modest sprinkle of salt and pepper subtly enhance the profile, ensuring the salad is well-rounded without being overpowering.
This salad’s versatility shines in its serving possibilities. Tuck it into whole wheat wraps, sandwich it between slices of sourdough, pile it high over a bed of mixed greens, or spoon it into crisp lettuce cups. It adapts easily to whatever your meal calls for—lunch, light dinner, or party platter.
Step-by-Step Preparation Guide
Begin by preparing the creamy base. In a large bowl, combine the plain yogurt with onion powder, garlic powder, salt, and pepper. Whisk or stir vigorously to distribute the seasonings thoroughly throughout the yogurt, creating a smooth, flavorful dressing ready to coat every element.
Next, fold in the cubed chicken breast. Ensure that every piece is evenly coated with the yogurt mixture so that the spices cling to the meat. This step is essential for consistency in flavor.
Once the chicken is fully incorporated, add the diced celery, dried cherries, and chopped pecans. Use a rubber spatula or broad spoon to gently fold the ingredients together. The goal is to distribute the mix-ins without crushing the pecans or mashing the chicken. A few careful turns should result in a creamy, colorful, and evenly textured salad.
Once everything is combined, give the salad one final stir to ensure that no pockets of yogurt remain unmixed. For best results, chill the salad for at least 30 minutes before serving. Store any leftovers in an airtight container in the refrigerator, where the salad will stay fresh and flavorful for up to five days.
Recipe Tips
Use Rotisserie Chicken for Speed:
Save time without compromising flavor by using pre-cooked rotisserie chicken. Simply remove the skin and cube the meat.
Toast the Pecans:
For extra depth, toast pecans in a dry skillet for 2–3 minutes before chopping. This enhances both their crunch and nutty aroma.
Chill Before Serving:
Letting the salad rest in the refrigerator allows the flavors to meld and deepen, making each bite more cohesive and satisfying.
What to Serve With This Recipe
Serve this salad with simple, satisfying sides for a complete meal. Kettle-cooked chips, whole grain crackers, or a lightly dressed fruit salad all pair wonderfully and enhance the contrast in texture and taste.
For on-the-go or lunchbox meals, consider packing the salad with pita wedges, baby carrots, or a crisp apple. It’s easy to transport and holds up well over several hours.
When entertaining, spoon the salad into mini croissants, phyllo cups, or lettuce wraps for finger-friendly bites. These make excellent appetizers or additions to a brunch spread.
Creative Variations
For a citrus-forward version, add a teaspoon of lemon juice or a touch of orange zest to the yogurt base. This brightens the overall profile and works especially well if serving with greens.
Feel free to experiment with different nuts. Walnuts bring an earthy bitterness, almonds a toasty crunch, and sunflower seeds a light, salty bite. Each variation shifts the balance subtly, making the salad feel new every time.
You can also swap the cherries for other dried fruits. Cranberries offer a slightly sharper tartness, dried blueberries bring mellow sweetness, and chopped grapes add a juicy burst of freshness. Choose your mix-ins based on what’s in season or what you have on hand.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it actually tastes better after a few hours in the fridge. Prepare it the night before for maximum flavor.
Is there a substitute for yogurt?
You can use mayonnaise, sour cream, or a combination of both for a richer variation. Just note the flavor will be creamier and less tangy.
How long does this salad keep in the fridge?
Stored in an airtight container, it will stay fresh for up to 5 days. Stir before serving again.
Can I freeze cherry chicken salad?
Freezing is not recommended due to the yogurt base and fresh components, which may separate or lose texture when thawed.
This cherry chicken salad offers a delightful mix of creamy, crunchy, and sweet elements in every bite. Easy to prep and endlessly adaptable, it’s a standout recipe for quick lunches, picnics, or make-ahead meals. Whether served in a sandwich, wrap, or salad bowl, it’s a dish that brings both flavor and ease to the table.
Ingredients
1 cup plain skyr or full-fat Greek yogurt (2% or whole milk)
2 cups cooked chicken breast, cubed (approximately one 1-pound package)
1 cup diced celery (roughly 1 large stalk)
¾ cup dried cherries
½ cup chopped pecans
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt and pepper, or to taste
For serving: wraps, sandwich bread, lettuce cups, mixed salad greens, or preferred bases
Instructions
In a large mixing bowl, begin by combining the chopped chicken breast with the yogurt, onion powder, garlic powder, salt, and pepper. Stir until the chicken is thoroughly coated and the seasonings are evenly distributed.
Next, fold in the diced celery, dried cherries, and chopped pecans. Use a rubber spatula or large spoon to gently mix until all ingredients are well incorporated and the salad has a creamy, textured consistency.
Serve the cherry chicken salad in your favorite way—tucked into a sandwich, rolled into wraps, nestled in crisp lettuce cups, or spooned generously over a bed of fresh greens.
Refrigerate any remaining salad in an airtight container. It will stay fresh for up to five days.
Cherry Chicken Salad Recipe
Ingredients
- 1 cup plain skyr or full-fat Greek yogurt 2% or whole milk
- 2 cups cooked chicken breast cubed (approximately one 1-pound package)
- 1 cup diced celery roughly 1 large stalk
- ¾ cup dried cherries
- ½ cup chopped pecans
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt and pepper or to taste
- For serving: wraps sandwich bread, lettuce cups, mixed salad greens, or preferred bases
Instructions
- In a large mixing bowl, begin by combining the chopped chicken breast with the yogurt, onion powder, garlic powder, salt, and pepper. Stir until the chicken is thoroughly coated and the seasonings are evenly distributed.
- Next, fold in the diced celery, dried cherries, and chopped pecans. Use a rubber spatula or large spoon to gently mix until all ingredients are well incorporated and the salad has a creamy, textured consistency.
- Serve the cherry chicken salad in your favorite way—tucked into a sandwich, rolled into wraps, nestled in crisp lettuce cups, or spooned generously over a bed of fresh greens.
- Refrigerate any remaining salad in an airtight container. It will stay fresh for up to five days.
