Cherry Chicken Salad

by Laura Donnelly — June 27, 2007

This is one of my favorite recipes for a light summer lunch or supper. It makes good use of the fresh cherries available this time of year.

Serves 4 to 6

1 and 1/2 cups cubed cooked chicken, preferably white meat
1 cup celery, sliced
1/2 cup sweet red pepper, diced
1/4 cup sliced green onions
1/4 cup lemon juice
3 Tablespoons canola oil
2 Tablespoons cider vinegar
1 teaspoon fresh grated ginger
4 teaspoons sugar
2 cups pitted sweet cherries
1/2 cup toasted sliced or slivered almonds
Salt and pepper to taste

Boston or other soft lettuce leaves for serving.

1. Combine chicken, celery, peppers, onions, and cherries in a pretty salad bowl.

2. In small bowl, whisk together lemon juice, oil, vinegar, ginger, sugar, salt, and pepper. Pour over salad.

3. Add toasted almonds just before serving and toss. Serve over lettuce leaves.