Cherry Chicken Salad with Almonds
- Yield servings
- 1 1/2 pounds boneless, skinless chicken breasts (about 4 6 breasts)
- 8 ounces Dried cherries
- 1 cup red onion, finely diced
- 1 cup celery (including leaves), finely diced
- 3 tablespoons fresh parlsey, chopped
- 1 1/2 cups mayonaise
- 4 tablespoons dijon mustard
- 4 tablespoons honey
- -- Herb du Provence
- -- Salt
- -- Pepper
- -- Olive Oil
- -- Premade phyllo shells
- 1/4 cup slivered almonds, toasted
Preheat oven to 375 degrees Fahrenheit. Place chicken breasts on cookie sheet, drizzle with olive oil and season with salt, pepper, and herb du Provence. Bake for about 35 minutes, or until thermometer reads 165 degrees fahrenheit. Allow to cool.
In a small saucepan, place dried cherries and fill with just enough water to barely cover the cherries. Simmer on stove until cherries plump back rehydrated. Drain, reserving the cherry water. Allow to cool.
Cut chicken into bite-sized chunks. In a large bowl, combine chicken, cherries, onion, celery, and parsley. In a smaller bowl, combine mayonaise, mustard, honey, and reserved cherry juice to create a sauce. Combine the sauce with the chicken mixture so that it thoroughly coats.
Place the chicken salad by the tablespoon into the premade phyllo cups and top with a few slivered almonds and parsley.
As an alternative, the almonds may be mixed into the salad and it can be served in a wrap, on a croissant, on a sandwich, with tortilla chips or crackers.