Cherry chicken salad made with leftover rotisserie chicken, fresh cherries, creamy dressing, and crunchy nuts. Perfect for sandwiches or wraps.
Sometimes the Thanksgiving hangover is real, and you're just too tired to make a full breakfast the next morning. This cherry chicken salad recipe makes perfect use of leftover rotisserie chicken from the night before and creates the most satisfying brunch that requires zero cooking.
I got the recipe from my grandma, who saw it in an old Reader's Digest magazine. Or maybe it was Southern Living. No one knows anymore. One thing is for sure - I love having it wrapped in crispy lettuce leaves, and it's surprisingly filling without being heavy like traditional breakfast foods.
It's perfect for post-holiday recovery because how refreshing and light it is. The sweet-tart cherries burst with juice, while the creamy dressing and crunchy nuts have contrasting textures. It's the perfect recipe when you want something that feels healthy but doesn't require a lengthy breakfast prep.
It takes only a few minutes with ingredients that are usually already in my pantry. The rotisserie chicken is already perfectly tender and flavorful, so all I have to do is shred it and mix everything together. My husband loves how it balances out all the rich, heavy holiday food we've been eating. The fresh cherries make it feel almost a palate cleanser.
This recipe has become my go-to when I need something quick but filling. The day after Thanksgiving or on busy mornings, wrapping this chicken salad in crisp lettuce leaves gives me protein, crunch, and freshness without much effort.
Ingredients
Leftover rotisserie chicken makes this salad incredibly easy since it's already tender and juicy when mixed cold. Fresh cherries add these sweet-tart bursts that pop in your mouth, though you can use dried cherries, they give you a more concentrated, chewy sweetness when fresh ones aren't available.
Mayonnaise mixed with Greek yogurt creates this smooth, creamy base that's not too heavy or rich, while lemon juice adds bright, zesty flavor that makes everything taste more vibrant. The celery and green onion add essential crunch and sharp freshness, and chopped pecans or walnuts bring this nutty richness that goes well with the sweet, tart cherries.
See the recipe card for exact quantities.
Step-by-step Instructions
This cherry chicken salad is a bright, refreshing way to use up leftover rotisserie chicken. The sweet cherries, creamy dressing, and crunchy nuts come together for a dish that works just as well on lettuce as it does tucked into a sandwich.
Prepare the Salad Base
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
In a large mixing bowl, add the shredded chicken, halved cherries, finely chopped green onion, and nuts if you’re using them. Stir lightly to combine so the ingredients are evenly distributed.
Make the Dressing
In a separate small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), lemon juice, salt, and black pepper until smooth. This creates the creamy dressing that ties the salad together.
Combine and Mix
Pour the dressing over the chicken mixture. Use a large spoon to stir until everything is evenly coated. Make sure the cherries and nuts are well mixed in with the chicken.
Adjust and Chill
Taste the salad and add more salt, pepper, or lemon juice if needed. For the best flavor, cover the bowl and chill the salad in the refrigerator for about 30 minutes before serving.
Serve
Scoop the chicken salad onto lettuce leaves for a lighter option, or use it as a filling for sandwiches, wraps, or croissants. It also works well served with crackers as a snack.
Storage
This cherry chicken salad is best eaten the day it’s made since the cherries release juice and can water down the dressing over time. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days, but keep in mind the texture won’t be as crisp and fresh as when first prepared.
Top Tips for Cherry Chicken Salad
Use fresh cherries when possible: They add a juicy pop of sweetness, while dried cherries give a chewier texture if that’s what you have.
Toast the nuts: If adding pecans or walnuts, toast them lightly in a dry pan first to bring out their flavor and keep them crunchy.
Serve chilled: Let the salad rest in the fridge before serving, this helps the flavors meld and keeps it refreshing.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Cherry Chicken Salad (with Leftover Rotisserie Chicken)
Ingredients
- 2 cups shredded cooked chicken any cooked chicken, such as rotisserie or poached
- 1 cup fresh cherries pitted and halved (or use dried cherries if fresh not available)
- 1 green onion finely chopped
- â…“ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: ¼ cup chopped pecans or walnuts
Instructions
- In a large bowl, combine shredded chicken, cherries, celery, red onion, and nuts (if using).
- In a small bowl, mix mayonnaise, Greek yogurt (or sour cream), lemon juice, salt, and pepper.
- Add dressing to the chicken mixture. Stir until evenly coated.
- Taste and adjust seasoning if needed.
- Chill in the fridge for 30 minutes if possible.
- Serve on lettuce, bread, or as desired.
