Cherry Chicken Pasta Salad

Cherries must be in season because I'm on a cherry kick. However, this Cherry Chicken Pasta Salad recipe is old news and it uses dried cherries. But either way, cherries are good for you. Did you know they are packed full of antioxidants and have more beta carotene that blueberries or strawberries?

Well this salad came about after trying a few variations at local restaurants around town. I'm a big fan of my recipe because I like the whole almonds, bacon, and the health benefits of the vegan mayo. Yes, I am aware I just said bacon and healthy mayo in the same sentence. So sue me.

But really, what I like best about this version is that you get to control the extra calories in the dressing by changing up a couple simple ingredients. And the dressing is key to making this salad turn out. So instead of using regular mayo which has all the extra calories and fat (not to mention eggs) you can cut back using vegan mayo. I know it will make some turn up their noses, but honestly, you can't tell a difference between it and that Wonder Whip crap. I use Nayonaise by Nasoya.

Nutrition comparison:

1 Tbsp. vegan mayo

35 Calories

3.5 g fat, 0.5 saturated, 2 g polysaturated, 1 g monosaturated

115 mg sodium

1 Tbsp. regular mayo

90 calories

10 g fat, 1.5 saturated

70 mg sodium

1 Tbsp. light mayo

45 calories

4 g fat, 0.5 saturated

95 mg sodium

1 Tbsp. mayo with olive oil

45 calories

4 g fat, 0 saturated, 2 monosaturated

95 mg sodium

1 Tbsp. Miracle Whip

40 calories

3.5 g fat, 0.5 saturated

105 mg sodium

Now here's the recipe. Enjoy!

Cherry Chicken Pasta Salad

1 Tbsp. olive oil

2 large bone-in chicken breasts (or 1 2.25-lb pkg. of boneless, skinless)

1 box (16 oz.) dry spiral tube pasta

3/4 C. celery, finely diced

1/3 C. red onion, finely chopped

2/3 C. dried cherries, roughly chopped

1/2 lb. crisp bacon, crumbled

1 C. whole almonds, toasted

1-1/4 C. vegan mayo

1-1/4 C. creamy poppyseed dressing (recommend Brianna's or Bolthouse)

Salt and Pepper

Preheat the oven to 350 degrees. Dress the chicken with the olive oil and salt and pepper. Cook bone side up on a cookie sheet for 20-25 minutes until no longer pink. Cool. Remove skin, throw away the bones, and cut chicken into bite-sized pieces.

Keeping the oven on, raise the temperature up to 375 degrees. Place the almonds on a cookie sheet and toast until fragrant - about 7-10 minutes. Be sure to watch them carefully so they do not burn.

Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente. Drain, allow to cool.

Next, cook the bacon in a frying pan, drain, and cool. Crumble into tiny bits.

Mix the mayo and dressing together until smooth in a small bowl.

Lastly, combine all ingredients in a large bowl - chicken, pasta, celery, onion, cherries, bacon, almonds, and dressing. Season to taste with salt and pepper. Refrigerate 4 hours to overnight.