Chicken Cherry Walnut Salad

Chicken Cherry Pasta Salad
Serve at a luncheon or buffet.

Can be made without the pasta or without the chicken. (Cooking for two and not party quantities)

Ingredients
1 tablespoon vegetable oil (3/4 t)
1-2.25 pound package frozen boneless skinless chicken breast strips (1/2 lb)
1-16 ounce package dry gnocchi or shell pasta (1/4 lb, 4 oz)
3/4 cup thinly sliced celery (4 T)
3/4 cup chopped red onion (4 T)
1-5 ounce package dried cherries (1.25 oz)
1 1/4 cups mayonnaise (5 T)
1 1/4 cups creamy style poppyseed dressing (5 T)
1 1/2 teaspoons salt (3/8 t)
1/4 teaspoon black pepper (pinch)
4 cups baby spinach, stems removed (1 C)
1 cup chopped walnuts, toasted (1/4 C)

- curly leaf lettuce

Directions

1. Heat oil over medium-high heat. Brown chicken strips on all sides until juices run clear (about 15 minutes); drain. Cool; cut into cubes. 

2. Cook pasta in boiling salted water according to package directions. Rinse with cold water;drain. 

3. Combine chicken, pasta, celery, onion and cherries. 

4. Combine mayonnaise, poppyseed dressing, salt and pepper. 

5. Fold 1 3/4 cups dressing into salad, reserving 3/4 cup dressing. Refrigerate, covered, several hours or overnight. 

To Serve: Fold in spinach and walnuts; add remaining dressing as needed. Spoon into lettuce-lined serving dish.
Amount: 16-1 cup buffet servings or 8-2 cup luncheon servings. (4 1-C servings)

Updated June 2022