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Overhead shot of the white cheddar chicken salad in a hoagie roll plated
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.