2 cups diced cooked chicken
1 cup sweetened dried cherries
? cup sliced celery
? cup slivered almonds, toasted
1/3 cup milk
1/3 cup mayonnaise
3 tablespoons sugar
3 tablespoons white wine vinegar
2 teaspoons poppy seeds
Salt and pepper to taste
? teaspoon celery salt
1.2 teaspoon dry mustard
In a small mixing bowl, mix dressing ingredients with wire whisk until well blended. Cover and hold until ready to use.
Cook and drain pasta. Rinse with cold water to cool.
In a large bowl, mix pasta, chicken, cherries, and celery. Mix dressing mixture again with wire whisk to recombine; pour over salad and toss gently to coat. Refrigerate 1-2 hours before serving to chill salad and blend flavors. Top with almonds.
Courtesy of Franklin Dye
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