Cherry Chicken Salad

Cherry Chicken Salad

1 1/2 cups cubed cooked chicken breast

2/3 cup dried cherries

1/3 cup chopped celery

1/3 cup chopped Granny Smith apple

1/3 cup cup chopped pecans, toasted (I substituted sliced almonds, toasted of course)

1/2 cup mayo

4 T buttermilk (didn't use)

salt and pepper to taste

In large bowl, combine chicken, cherries, celery, apple, and pecans. In another bowl, combine the mayo, buttermilk, salt and pepper; add to chicken mixture and mix well. *Folks, I did it in one bowl and it worked out just fine!*

Serve on croissants. I used Hawaiian Bread Snackers--they're sweet and the size of two rolls--perfect.

(Serves 7)

(Taste of Home August/September 2008)