Tuesday, June 19, 2012

Pretty in Pink

It's hot enough to keep me inside panting like a warm puppy and waiting for the cooling rainstorms that come in the middle of the night. Sweet cherries are in season, and poaching chicken doesn't heat the house up.

Chicken Cherry Cashew Salad
1/2 cup mayonnaise
1/2 cup yoghurt (or sour cream)
3 tablespoons apple cider vinegar
2 tablespoons prepared mustard
2 tablespoons sugar
1 garlic clove, smashed
2 green onions, chopped
3 radishes, chopped
1 small red onion, diced
2 celery stalks, diced
1 1/2 pound skinless, boneless chicken breasts (poached in 2 to 3 cups chicken broth and white wine until internal temp reaches 160, the cooled and chopped)
2 cups cherries, pitted then quarter
Zest of 1 lemon

Combine mayo, yoghurt, vinegar, mustard, sugar, and garlic. Add remaining ingredients (except for poaching liquid which can be set aside and used later for soup). Season with salt, pepper, and celery salt. Chill. Serve over a bed of greens and topped with cashews.

1 comment:

frimp said...

You should call this the 'Triple C Salad!'