Best Dried Cherry Nut Chicken Pasta Salad Recipe Foodcom Recipes

Cherry Chicken Salad image

Provided by Nimz_

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups cooked chicken breasts, chopped fine
2/3 cup dried cherries
1/3 cup celery, chopped
1/3 cup red onion, chopped
1/3 cup tart apple, chopped
1 hard-boiled egg, chopped
1/3 cup sliced almonds, toasted
3/4 cup light mayonnaise
2 tablespoons lemon juice
salt and pepper

Steps:

In a large bowl, combine the chicken, cherries, celery, onion, apple, egg and sliced almonds.
In another small bowl, combine the mayo and lemon juice.
Add to chicken mixture and mix well.
Season with salt and pepper to taste.
Refrigerate for 1 hour to allow flavors to blend.
Serve on Croissants or crackers.

D'Amico's Dried Cherry Pasta Salad Recipe image

Provided by nlhartman

Number Of Ingredients 17

Dressing:
2 c. mayonnaise
2 T. Dijon mustard
1/4 c. powdered sugar
1 oz. champagne vinegar
1 oz. water
1/2 t. black pepper
1/2 t. poppy seeds
2 t. sea salt
Salad:
1 # rotelle pasta
1 T. olive oil
8 oz. sautéed/grilled chicken breasts, cut into bite size pieces (may use turkey)
3 oz. dried cherries (may use Craisins that have a cherry flavor)
1/2 c. yellow onion, medium diced
1/2 c. medium diced celery
1/2 c. slivered almonds

Steps:

Mix together all the ingredients for the dressing; set aside. Cook the pasta al dente, drain, toss in olive oil and cool completely. Combine pasta, chicken, cherries, celery, onion and ½ the almonds in a large bowl. Mix in dressing to desired consistency. Taste for salt and adjust if necessary. Transfer to a serving dish and top with the remaining almonds.

Chicken with Dried Cherry Sauce image

Provided by Diana Adcock

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup flour
1/2 teaspoon salt
4 boneless skinless chicken breast halves
1 teaspoon butter
1/2 cup cranberry juice cocktail
1/2 cup ruby port
4 teaspoons brown sugar
1 teaspoon tarragon, dried
1/4 cup dried tart cherries
1 teaspoon balsamic vinegar
1 teaspoon cornstarch
2 teaspoons water

Steps:

Place flour and salt in a bag-add chicken-shake to coat.
Melt butter in a large skillet over medium heat.
Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done.
Remove chicken and set aside, keeping warm.
Add juice to skillet and the next 5 ingredients, bringing mixture to a boil.
Cover and reduce heat, simmering for 5 minutes.
Combine cornstarch and water-add to juice mixture.
Bring to a boil and boil for 1 minute, stirring constantly.
Remove from heat.
Serve sauce with chicken.