Copyright Thomas Saaristo  All Rights Reserved
Cherry pecan chicken salad
This has been my standard chicken salad recipe since I was in high school. The original
recipe contained tart dried cherries, but when the Ocean Spray company came out
with cherry flavored dried cranberries, I made the switch. The texture of the dried
cranberries was more pleasing to me and so too was the sweeter cherry flavor


For the salad
1 Poached chicken, cooled and torn into bite size pieces
3 stalks celery, trimmed, sliced thinly on the bias, include fresh leaves
2 Granny smith apples, washed, cored, peeled, diced
1 cup coarsely chopped toasted pecans
3/4 cup cherry flavored Craisins
1/2 teaspoon House salt
Black peppercorns in a pepper mill

For the dressing
1 1/4 cups Hellmanns mayonnaise
2 tablespoons raspberry vinegar


For the salad
Add the chicken, celery, apple, pecans and Craisins to a large bowl, season lightly with
House salt and freshly ground black pepper

For the dressing
Whisk the mayonnaise smooth in a medium bowl then stir in the raspberry vinegar

Pour the dressing over the salad and gently fold everything together. Cove the bowl
with plastic wrap and chill at least 2 hours, or up to 6

Serve Cherry pecan chicken salad in lettuce cups, halved pitted avocados, a croissant,
a sandwich between toasted English muffins or French toast, or a panini with Cheddar
cheese and salad greens on Ciabata