Cookbook Cleanout: Chicken Salad with Dried Cherries and Toasted Almonds
I’m back on my Cookbook Cleanout campaign again. This particular cookbook, Cooking Light Annual Recipes 2007, was another swap. This particular book is chock full of recipes, but very short on pictures — and I am pretty partial to cookbooks with gorgeous pictures in them. After a few minutes of thumbing through this cookbook though, I knew it was a keeper. You could easily close your eyes, pick a page and find something fantastic (and good for you….) for dinner.
I decided to make this salad because it was something that I could throw together on Sunday night, so that Monday’s dinner would be very easy. I am glad I made it ahead of time, because extra time in the fridge gave the flavors a chance to “gel” a little bit — I’d absolutely suggest doing this. There are a few substitutions in this recipe, namely that it originally called for rotisserie turkey breast which they did not have at Market Basket — so I substituted chicken breast instead. Next time, I will also probably include chopped green apple, just for a little extra tartness and crunch.
Chicken Salad with Dried Cherries and Toasted Almonds
adapted from Cooking Light Annual Recipes 2007
- 1/3 c. sliced almonds
- 6 oz. plain greek yogurt
- 3 tbsp. low-fat mayonnaise
- 1 tbsp. bottled fresh ginger
- 1/4 tsp. crushed red pepper
- 3 stalks of celery, thinly sliced
- 1/2 red onion, chopped
- 1/2 c. dried cherries
- 1/3 c. golden raisins
- 16 oz. roasted chicken breast, chopped
1. Heat a small nonstick skillet over medium-high heat. Add almonds, cook 2 minutes or until toasted, stirring constantly. Remove from heat and set aside.
2. Combine yogurt, mayonnaise, ginger and pepper in a medium bowl. Add almonds, celery and next 4 ingredients, stirring well. Season with salt and pepper to taste. Let sit in refrigerator for at least 4-5 hours, and serve on a roll or with crackers.