Creamy, crunchy, savory, and slightly sweet, this elevated chicken salad is perfect for lunches, meal prep, or warm-weather gatherings. Sharp white cheddar, sweet fresh cherries, and mild cherry peppers come together to create a bold chicken salad.

Featured Standouts

White cheddar

White cheddar brings a rich, sharp flavor that balances the creamy dressing while adding a bold savory finish.

Cherry Peppers

Cherry peppers add brightness with a mild kick of heat, creating just enough contrast to keep every bite interesting.

Cherry

Fresh cherries provide natural sweetness and juicy bursts of flavor that beautifully complement the savory chicken, earthy nuts and tangy Dijon mustard .

Walnuts

Walnuts add a hearty crunch and subtle nuttiness, giving the salad extra texture and depth.

Dijon mustard

Dijon mustard adds tangy, slightly sharp notes that enhance the dressing and tie all the flavors together.

TIPS & TRICKS FOR THE BEST WHITE CHEDDAR CHERRY PEPPER CHICKEN SALAD

Building the chicken salad

Allow both the chicken and sautéed vegetables to cool fully before mixing to keep the dressing smooth, creamy, and well-coated.

For a consistent bite

Chop ingredients into similar-sized pieces for a more balanced texture and better flavor distribution in every bite.

Let the flavors chill

For even better flavor, refrigerate the chicken salad for 30 minutes before serving. This gives the ingredients time to meld together.

Adjusting the heat

Want extra heat? Add more chopped cherry peppers or a pinch of red pepper flakes.

Inclusive Adaptations

Dairy-Free

Swap the white cheddar for your favorite dairy-free cheese alternative, or leave it out completely and add extra crunch with seeds or vegetables.

Gluten-Free

Check that your Dijon mustard and seasonings are certified gluten-free, since some brands may contain hidden additives.

Nut-Free

Replace the walnuts with sunflower seeds or pumpkin seeds for a similar crunch without the nuts.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Large mixing bowl

Non stick skillet

Chef knife

Cutting board

Measuring cups and spoons

Paring knife

SIMILAR INGREDIENTS TO

Supreme Salad

Ancient Grain Steak Bowl w/ Matcha Bouquet Vinaigrette

ROASTED TURKEY & DUMPLINGS

ENJOY THIS RECIPE WITH

HAM, WHITE BEAN & CHARD SOUP

CHICKEN NOODLE SOUP

CHICKEN, WHITE BEAN & CHORIZO SOUP

Recipe

Marissa Bolden

White Cheddar Cherry Pepper Chicken Salad

Creamy, crunchy, savory, and slightly sweet, this elevated chicken salad is perfect for lunches, meal prep, or warm-weather gatherings. Sharp white cheddar, sweet fresh cherries, and mild cherry peppers come together to create a bold chicken salad.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 16 oz

Ingredients Equipment Method

Ingredients

  

• Chicken ingredients
• 2 medium chicken breasts
• 1 tbsp garlic powder
• 2 tsp salt
• 1 tsp paprika
• 2 tsp black pepper
• 2 tbsp olive oil
• Mix Ins
• 2 celery stalks small diced
• 1/2 red onion small diced
• 1/4 cup pickles minced
• 2 sweet cherry peppers minced
• 1/4 cup white cheddar cheese cubed
• 5 cherries pitted and minced
• 2 tbsp dried cranberries
• 2 tbsp walnuts chopped
• Dressing
• 1/2 cup mayo
• 2 tbsp Dijon mustard
• 1 tsp red wine vinegar
• 1/2 tsp red pepper flakes
• 2 tsp dried dill
• Salt to taste
• Black pepper to taste

Equipment

• Large mixing bowl
• Non stick skillet
• Chef Knife
• Cutting Board
• Measuring cups and spoons
• Paring knife

Method

 

1. Season the chicken
2. Pat chicken dry. Season both sides with garlic powder, salt, paprika, and black pepper.
3. Cook the chicken
4. Heat olive oil in a skillet over medium heat. Cook chicken for 6 to 7 minutes per side, or until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer chicken to a plate and allow it to cool completely.
5. Cook the vegetables
6. Reduce heat to medium low. Add celery and red onion to the same pan. Saute for about 5 minutes, until softened and aromatic. Season with a small pinch of salt. Transfer vegetables to a bowl and let cool.
7. Make the dressing
8. In a large mixing bowl, combine mayo, Dijon mustard, red wine vinegar, red pepper flakes, and dill. Mix until smooth. Stir in walnuts, dried cranberries, cherry peppers, cherries, and pickles.
9. Assemble
10. Once chicken has cooled, cut into small cubes. Add chicken, cooled vegetables, and white cheddar cubes to the bowl. Toss until evenly coated. Taste and adjust salt and pepper as needed.

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