Ingredients:
2-3 cups cooked chicken, coarsely chopped
2 stalks celery, chopped fine
1/2 red pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup red onion, chopped fine
1/2- whole apple, cored and chopped
1/3 head iceberg lettuce or romaine, sliced and chopped
5 Tablespoons mayo
1 Tablespoon Very Berry Cherry Preserves
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
Instructions:
Prepare all salad ingredients and combine in a large bowl.
Prepare dressing separately. Combine mayo, preserves and lemon juice. Taste for balance. Dressing should not be too sweet nor too sour. Adjust as you prefer. Add salt and pepper to taste.
Mix dressing with salad ingredients.
Serves four.
Comments
Eileen Gillis said:
Salad sounds wonderful! Is this now on your menu?
August 20, 2017
Eve Datisman said:
It’s Rainier cherrytimu in the Pacific Northwet; those will make an appearance in our salad this afternoon along with some sunflower seeds. yum!
July 09, 2017
Judy Inman said:
P.S. Since I love a little crunch, next time I will add pecans or walnuts.
July 08, 2017
Judy Inman said:
I saw your blog today and since I had all the ingredients, I made the salad. Beyond fantastic! The only change I had to make was the jam. I did not have your very berry cherry jam, used your sour cherry instead (I actually think it is better, not too sweet). Perfect for a hot, humid Maine afternoon. Thanks again, Bruce.
July 08, 2017
Joan Juskiw said:
Thank you for sharing, sounds really yummy.
Joanie
July 08, 2017
Karen N said:
Can’t wait to try this salad!
May 22, 2017