Aimee Fortney's Cherry Chicken Salad - WSMV News 4

Aimee Fortney's Cherry Chicken Salad

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  • 3 boneless skinless chicken breasts cooked and cut into cube sizes
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground cumin
  • 1 cup fresh cherries, pitted and halved (dried cherries may be substituted but have more sugar)
  • 1 small red onion, diced 
  • 1/2 cup celery, diced (with celery leaves)
  • 1/2 to 1 cup cilantro, chopped
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup Cabot low-fat Greek Yogurt
  • juice of one lime (optional)

Whip heavy cream just as you would for sweetened whipped cream, only add 1 teaspoon ground cumin as soft peaks start to form. In a separate, larger bowl, combine all ingredients, adding the cumin whipped cream, last.  Gently stir all ingredients together with a spatula until well incorporated.  Add fresh squeezed lime juice to mixture, if desired.  Keep cold, and serve in a cantaloupe half or in sandwiches.  Enjoy!

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