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Posts tagged ‘Chicken-Cherry Salad’

Creative Cooking

One of my favorite things to do is to look in my refrigerator with the goal of creating something delicious from whatever I find there. Using up leftovers makes me feel thrifty. Often, they even taste better because the flavors have had a little time to develop.

Here’s a perfect example of that. For dinner the night before this project, I had made chicken breasts dipped in egg and sprinkled with cheese. Two were leftover. I had also made corn on the cob and cut off the extra kernels from extra cobs. I found some extra dried cherries, left over from a diabetic cake I had made my mom and a number of staples, like onions. All of this turned into a flavorful chicken salad that could become sandwiches for lunch or a nice side for dinner. Another possibility was to make “deviled” eggs without yolks by filling the eggs with the salad. Believe me; it quickly disappeared! Simply warming up those chicken breasts and over cooking them would not have been the same.

"Deviled" Chicken-Cherry Salad Eggs, with Heirloom Tomatoes and Yogurt Dip

“Deviled” Chicken-Cherry Salad Eggs, with Heirloom Tomatoes and Yogurt Dip

Here is the salad recipe and some tips for using it as an egg filling for a healthy after school snack!

Chicken-Cherry Salad(Makes about 6 cups)

2 large chicken breasts, cooked

½ large yellow onion, diced tiny

½ cup cooked, fresh corn, sliced off the cob

1/3 cup pine nuts

1 cup dried cherries, chopped small

¼ cup cheddar cheese (This was already cooked onto my chicken as indicated above.)

Salt and pepper

Optional Garnishes: Sliced garden onion, red bell pepper, diced small

Method:

  1. Thinly slice the chicken, and then cut across the strips to make a tiny dice. (Chopping all ingredients very small protects your finishing options – especially if you think you want to fill eggs.)
  2. Mix all ingredients together except the garnishes (toppings). Taste it and if necessary add more spices.
Chicken-Cherry Salad as a Side Dish

Chicken-Cherry Salad as a Side Dish. Garnished with sliced garden onions.

Notes:

  1. You can mix the salad ahead and chop the garnishes. Cover and refrigerate. If making deviled eggs, make them up at the last minute. If serving as a side, add garnishes at the last minute.
  2. Older eggs peel better than really fresh ones. Every carton has a sell by date on it. Just make sure you stay within that time frame.
  3. Think of a boiled egg simply as a container. They can be filled with your favorite tuna or any other salad for variety. Make a small slice on the bottom of each egg half so it will sit on a flat surface and won’t go sliding around on your plate.

    Thinly Slice Egg Bottoms

    Make a small slice on the bottom to “anchor” your eggs and keep them from sliding around on the plate.

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