Dried Cherry Chicken Salad

This is a great salad to make with leftover BBQ or grilled chicken. You can definitely go with white or red wine in this pairing. An instinctual pairing is our wonderfully textured Bonanno “Los Carneros” Chardonnay, alive with fresh apples, pears and a touch of nuttiness and French oak. The Matthew Fritz “North Coast” Pinot Noir is also a great match as the light, fresh acidity keeps things clean on the palate and soft berry flavors compliment the dried cherries in the salad.



2 lbs. boneless chicken thighs (seasoned and skewered– we recommend your favorite BBQ seasoning)

2 green onion (chopped)

3 stalks of celery cut into a small dice

1/3 cup of dried cherries

1/3 cup pistachios (rough chopped)

3 TBS Apple Cider Vinegar

1 tsp Dijon mustard

1/3 cup mayo

1 TBS Olive oil

2 tsp sea salt

1/3 cup chopped parsley

Arugula or leaf lettuce

1 medium red bell pepper



Grill chicken skewers ahead of time and allow to cool (Or, use leftover chicken from the night before)

Make “refrigerator” style pickled red pepper

Julienne the pepper and soak in 2 TBS apple cider vinegar in the refrigerator (minimum 15 minutes ahead of time)


Assemble salad

In mixing bowl, combine remaining tablespoon of cider vinegar, olive oil, Dijon mustard, mayo and salt. Whisk to combine

Add parsley, green onion, celery, dried cherries and chicken. Mix well

Serve chicken salad over a bed of arugula or leaf lettuce

Top with chopped pistachios and pickled peppers