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Let me set the scene real quick. It’s late spring, the kind where the sun finally shows up again, and I’m craving something fresh but filling. Not another boring sandwich. Not a sad bowl of lettuce either. I want flavor. Texture. Something that feels like effort without actually being effort. That’s when this Michigan cherry chicken salad recipe walks back into my life—again.

I first made a version of this years ago after a road trip through Michigan. You can’t drive five minutes there without seeing cherries somewhere—signs, markets, pies, random gift shops selling cherry salsa (which I totally bought). When I got home, dried Michigan cherries kept staring at me from the pantry, so I did what any food-obsessed person would do. I threw them into chicken salad. Best decision I made that week.

This isn’t just another chicken salad. It’s sweet, savory, creamy, crunchy, and wildly satisfying. The kind of recipe you make once and then quietly add to your “don’t mess this up” list.

Why Michigan Cherries Make This Chicken Salad Different

Ever wondered why Michigan cherries get so much hype? They deserve it. Michigan produces most of the tart cherries in the U.S., and they bring a bright, tangy sweetness you just don’t get from other dried fruit.

Here’s what they do for this salad:

Cut through the creamy dressing
Balance savory chicken
Add chew without being sticky
Make every bite interesting

IMO, dried cranberries don’t even come close here. Michigan cherries feel cleaner and more balanced.

My Rule #1: Chicken Salad Needs Contrast

I’ve eaten enough bland chicken salads to know better now. If everything tastes the same, what’s the point?

This recipe nails contrast:

Tender chicken
Sweet-tart cherries
Toasty nuts
Cool, creamy dressing
Fresh crunch from celery

Top-ranking recipes all hit this balance, and once you taste it, you get why.

Let’s Talk Chicken (Because It Matters)

I don’t overcomplicate the chicken. I either:

Use rotisserie chicken (my weekday hero), or
Roast chicken breasts with salt and pepper

I avoid boiling unless I absolutely have to. Boiled chicken works, but roasted chicken tastes better. Always.

Quick tip: Chop the chicken into bite-sized pieces, not shreds. Shredded chicken turns mushy fast.

Michigan Dried Cherries: What to Look For

Not all dried cherries behave the same. Some taste overly sweet. Some feel leathery. I stick with tart dried Michigan cherries because they keep their personality.

I usually buy:

Traverse Bay Farms Dried Montmorency Cherries
👉 https://amzn.to/3LF13X8

They stay plump, tangy, and not syrupy. FYI, soaking them in warm water for 5 minutes makes them extra juicy 🙂

Nuts: Pecan or Walnut? Here’s My Take

I’ve tested both. Pecans win for me.

Why?

Softer crunch
Slight sweetness
Better match with cherries

Walnuts feel a little bitter here. Not bad, just not my favorite.

I toast pecans lightly—always. I use:

Fisher Pecan Halves
👉 https://amzn.to/4pOGeX2

Toasting takes five minutes and adds ten times the flavor. Worth it.

The Dressing: Creamy, Tangy, Not Heavy

I don’t drown this salad in mayo. I balance it.

My go-to dressing combo:

Mayonnaise for richness
Greek yogurt for tang
Dijon mustard for depth
Honey for subtle sweetness
Salt and black pepper

Ever notice how some chicken salads taste greasy? Too much mayo, not enough acid. This fixes that.

How I Mix It (Without Ruining It)

Order matters. Trust me.

Add chicken to a large bowl
Toss in cherries, pecans, celery, and green onion
Whisk dressing separately
Add dressing gradually
Fold gently and stop early

Overmixing breaks the chicken down. I learned that the annoying way.

Optional Add-Ins (When I Feel Like Switching It Up)

Sometimes I add:

Diced apple for freshness
Baby spinach for color
A pinch of dried thyme for warmth

I skip grapes here. The cherries already handle sweetness better.

How I Actually Eat This Salad

This salad works everywhere.

My favorite ways:

Croissant sandwich (dangerously good)
Whole wheat toast
Lettuce cups
Straight from the fridge with a fork

No judgment here.

Meal Prep & Storage Tips

This recipe behaves beautifully in the fridge.

Storage notes:

Airtight container
Keeps 3–4 days refrigerated
Flavors improve after chilling

I don’t freeze it. Mayo hates that idea.

Tools I Reach for Every Time

I don’t collect kitchen tools, but I rely on a few.

OXO Glass Mixing Bowls
👉 https://amzn.to/4bJ25fa
Victorinox Fibrox Pro Chef’s Knife
👉 https://amzn.to/4bEZzqk

I grabbed both from Amazon years ago, and they still work like champs.

Common Mistakes (I’ve Made All of These)

Using dry chicken
Skipping seasoning
Not toasting nuts
Adding dressing too fast

Chicken salad forgives a lot, but texture mistakes show up immediately.

Why This Michigan Cherry Chicken Salad Stands Out

This salad feels Midwest-comfort meets fresh lunch energy. It’s simple but thoughtful. Sweet but balanced. Creamy but not heavy.

Every time I serve it, someone asks what’s in it. That’s usually my sign I did something right.

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