If you read my previous post, you might understand the urgency with which I bring you this one.
That is, CHERRY SEASON IS ALREADY ALMOST OVER. Crazy, right? This also brings us to the reality that summer is almost over, and I’m a senior so my undergraduate career is almost over too, and pretty soon my “young adulthood” (aka extended childhood) will go and I’ll have to be a real adult and I’m just not about that idea at the moment.
In any case, get on these cherry recipes while you still can. You won’t regret it.
And this one is such a simple, healthy, yummy way to start. Mix up your chicken salad game with fun flavors, different textures, and the best of the season:
- Greek yogurt, grainy Dijon, lemon, salt, and pepper for the dressing
- tender pulled chicken
- chopped dark sweet cherries
- chopped red onion and chives, celery, and/or scallions
- fresh thyme (or another herb of choice)
- toasted chopped pecans or walnuts
Make it the star of your meal with mashed avocado, spinach, and a whole grain tortilla or hearty bread; or serve it on crackers or on a plate with pretty cheeses.
Here I completed the lunch with The Good Bean’s new crispy Sea Salt Favas and Peas. I know sometimes I maybe get a teensy carried away with purchasing less-than-necessary snack items, but these are a winner for sure! Definitely recommend for a balanced, protein and fiber-rich side-kick.
Fresh Cherry Chicken Salad
Ingredients
- 4 oz raw boneless, skinless chicken breast (2 tenderloin strips)
- 1 Tbsp Greek yogurt (full fat or 2%)
- 1 tsp grainy Dijon
- 1/2 tsp fresh lemon juice
- sprinkle sea salt (to taste)
- sprinkle black pepper (to taste)
- 6-8 dark sweet cherries
- 1-2 Tbsp diced red onion
- 1 Tbsp chopped chives and/or scallion
- sprinkle fresh thyme leaves (or herb of choice)
- ~1.5 Tbsp (10g) chopped toasted walnuts or pecans
- For wraps: 2 tortillas, ripe avocado (~1 oz), handful spinach
Instructions
- Sprinkle chicken with salt and pepper. Lightly grease a skillet with avocado oil or olive oil. Heat over medium and cook chicken about 4 minutes per side, or until done. Remove and cool completely. (This can be done ahead of time and chicken refrigerated in an airtight container.)
- Shred the cooled chicken with 2 forks or your hands.
- Toast the walnuts/pecans in a skillet or toaster oven until shiny and fragrant. Chop when cool.
- In a medium size bowl, mix the Greek yogurt, Dijon, lemon, and a pinch salt and pepper.
- Add shredded chicken, cherries, red onion, chives/scallion, herbs, and chopped nuts to the bowl with dressing. Toss to combine.
- To make wraps: Mash avocado on one side of each tortilla. Top with chicken salad and spinach. Roll tightly. Cut in half.