Chicken Cherry Pasta Salad

Chicken Cherry Pasta Salad

Chicken Cherry Pasta Salad


6 servings


  • 1 tablespoon vegetable oil for frying
  • 2 ¼ pounds boneless skinless chicken breasts
  • 1 (16 ounce) package dry gnocchi or shell pasta
  • ¾ cup thinly sliced celery
  • ¾ cup chopped red onion
  • 1 (5 ounce) package dried cherries
  • 1 ¼ cups mayonnaise
  • 1 ¼ cups Lunds & Byerlys Poppy Seed Dressing
  • 1 ½ teaspoon salt
  • ¼ teaspoons black pepper
  • 4 cups baby spinach, stems removed
  • 1 cup chopped walnuts, toasted
  • Lettuce or spinach, for serving
Serve at a luncheon or buffet.


  1. Heat oil over medium-high heat. Brown chicken breasts on all sides until juices run clear (about 15 minutes); drain. Cool; cut into cubes. (Tip: For even faster prep, use Our Deli Pulled Rotisserie Chicken.)

  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, poppy seed dressing, salt and pepper.

  5. Fold 1 ¾ cups dressing into salad, reserving ¾ cup dressing. Refrigerate, covered, several hours or overnight.

  6. To serve, fold in walnuts; add remaining dressing as needed. Serve on a bed of your favorite greens.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.