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.)
Cook pasta in boiling salted water according to package directions. Rinse with cold water; drain.
Combine chicken, pasta, celery, onion and cherries.
Combine mayonnaise, poppy seed dressing, salt and pepper.
Fold 1 ¾ cups dressing into salad, reserving ¾ cup dressing. Refrigerate, covered, several hours or overnight.
To serve, fold in walnuts; add remaining dressing as needed. Serve on a bed of your favorite greens.