15-Minute Cherry Chicken Salad
A refreshing make-ahead salad combining shredded chicken, crisp cabbage, and diced apple with a tangy orange-yogurt dressing, studded with toasted almonds, tart dried cherries, and sesame seeds. The flavors meld together during chilling, making it ideal for meal prep or light lunch.
Ingredients
- 1 cup plain yogurt
- 1 orange juice, from 1 large orange
- 1 tsp Dijon mustardwhole grain mustard1:1coarse-grainyFull guide →
- 1 ½ tsp fresh parsley, chopped
- ½ tsp salt
- ½ tsp black pepper, freshly ground
- 1 cup green cabbage, shredded
- 1 Fuji apple, cored and dicedGranny Smith apple1:1acidic-tart
adds brightness
- ½ cup red onion, diced
- 1 ½ cups cooked chicken, chopped
- ½ cup almonds, chopped, toasted, unsaltedwalnuts1:1earthy-nuttyFull guide →
- ½ cup dried tart cherriesdried cranberries1:1tart-sweet
- 1 Tbsp sesame seeds
- 2 cups mixed greens, packedspinach1:1mild-earthy
Instructions
- 1
Whisk together yogurt, orange juice, Dijon mustard, parsley, salt, and pepper in a small bowl. Set aside.
- 2
Combine cabbage, apple, onion, and chicken in a large bowl.
- 3
Pour dressing over salad and toss well.
- 4
Add almonds, cherries, and sesame seeds. Toss to combine.
- 5
Cover and refrigerate for at least 1 hour to allow flavors to meld.
- 6
Divide mixed greens between four plates.
- 7
Divide chicken salad evenly among plates and serve.
Tips
Prepare the dressing and salad components up to 24 hours ahead; combine and refrigerate no more than 2 hours before serving to prevent greens from wilting.
For best texture, toss the greens with the chicken salad just before plating rather than mixing everything together.
Use rotisserie chicken for convenience, or poach and shred chicken breasts the day before.
Good to Know
Cover and refrigerate up to 2 days; keep dressing and assembled salad components separate for longest shelf life.
Prepare dressing, chop vegetables, and cook chicken up to 24 hours ahead. Combine salad components (without greens) up to 2 hours before serving.
Divide mixed greens among four plates. Top each with chicken salad mixture and serve chilled.
Common Mistakes
Do not toss the greens with the chicken salad more than a few minutes before serving to avoid wilting.
Do not skip the 1-hour chilling time to avoid underdeveloped flavor and allow dressing to fully coat the salad.