- 5 cups of shredded cooked chicken (rotisserie chicken works great)
- ½ cup chopped pecans
- 2 ribs celery, diced
- 1 small Vidalia onion, minced
- 1 ½ cups pitted, halved Michigan sweet cherries
- 1 cup mayonnaise (I prefer Hellmann’s)
- Salt & pepper to taste
Combine all ingredients and mix well.
Serve on a bed of fresh greens or a flaky croissant.
Pair with pasta salad and fruit for a perfect summer supper.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.