Salads
Byerly’s cherry chicken pasta salad delivers juicy grilled chicken, sweet-tart cherries, and al dente pasta in one perfectly balanced bowl. This recipe transforms a simple salad into a restaurant-worthy dish with layers of flavor—smoky grilled chicken, bright cherry tang, and creamy dressing that ties everything together.
The secret lies in marinating the chicken just right and balancing the sweetness of the cherries with a touch of acidity for depth.
The chicken stays juicy thanks to a simple marinade of olive oil, lemon juice, and garlic, while the cherries—whether fresh or preserved—add a burst of fruity brightness that cuts through the richness. Cooking the pasta al dente ensures it holds up to the hearty mix without turning mushy.
This dish is versatile enough for picnics, potlucks, or a light weeknight dinner, yet impressive enough for guests.
What makes this salad stand out is the harmony of textures: tender chicken, chewy pasta, and the slight crunch of fresh herbs or toasted nuts if you choose to add them. The dressing, a blend of buttermilk and herbs, keeps the salad creamy without overpowering the other flavors.
Every bite delivers a perfect balance of savory, sweet, and tangy—making it a crowd-pleaser that’s as easy to make as it is delicious.
For those with dietary preferences, the recipe can easily be adapted—swap the chicken for grilled shrimp or chickpeas for a vegetarian version, or use gluten-free pasta to keep it inclusive. The key is keeping the balance of flavors intact, ensuring every forkful is just as satisfying as the first.
Ingredients for byerlys cherry chicken pasta salad
Sixteen ingredients for a restaurant-worthy salad that balances juicy chicken, tart cherries, and creamy dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Pounded to even thickness |
| Cherry Pie Filling 🍒 | 1 ½ cups | Fresh or canned, drained |
| Al Dente Pasta 🍝 | 12 oz | Fettuccine or penne preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For marinade and dressing |
| Fresh Lemon Juice 🍋 | ¼ cup | Freshly squeezed preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Chopped for dressing |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Red Wine Vinegar 🍷 | 2 tbsp | For dressing acidity |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and dressing |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | For chicken seasoning |
| Crumbled Blue Cheese 🧀 | ½ cup | Optional for tangy depth |
| Toasted Walnuts 🥜 | ½ cup | For added texture |
The chicken's juiciness hinges on proper marinating and cooking technique. Buy chicken breasts with even thickness—pound them to ¼-inch thickness for consistent doneness. Costco or Whole Foods carry high-quality boneless, skinless cuts ideal for grilling. For the cherries, fresh or high-quality canned pie filling (like Mutti or Great Value) delivers the best tart-sweet balance. The pasta should be al dente—cook it just one minute less than package instructions for optimal texture in the salad. Barilla or De Cecco brands are reliable choices for consistent results.
No fresh dill? Dried dill at one-third the amount works in a pinch, though fresh delivers superior flavor. Substituting buttermilk? Plain yogurt or sour cream (equal parts) mimics the tanginess, though texture may vary slightly. For a vegetarian twist, replace chicken with grilled tofu or chickpeas—marinate them in the same olive oil-lemon-garlic blend. The blue cheese adds depth but can be omitted or swapped for feta or goat cheese. Walnuts can be replaced with pecans or almonds if preferred. For the dressing, red wine vinegar provides acidity, but apple cider vinegar works equally well.
Marinated chicken keeps 2 days in the fridge—grill just before assembling the salad for maximum juiciness. Pasta should be cooked and cooled immediately to prevent sogginess. The dressing can be made 1 day ahead and stored in an airtight container. For optimal texture, toast walnuts in a dry skillet for 3-4 minutes until fragrant. This salad holds well for 3 days in the fridge, though the cherries may soften slightly. To revive, gently toss with a splash of lemon juice before serving. Portion into individual containers for easy meal prep.
Why You'll Love This Recipe
- Cherry Pie Shortcut: I swear, that jar of cherry pie filling is my secret weapon—no baking, no mess, just dump and stir. The tangy-sweet burst cuts through the chicken’s savory bite like a flavor upgrade I didn’t know I needed.
- Lemon-Zest Brightness: Honestly, the lemon juice isn’t just for acidity—it’s the star. A quick squeeze right off the zest turns the pasta from good to ridiculously good, cutting through the richness of the chicken and pie filling like a fresh breeze.
- Lunchbox Hero: Between us, this is my go-to for meal prep—keeps for days in the fridge without soggy pasta or wilted greens. Pack it cold, and it’s still hearty enough to satisfy when you’re rushing between meetings or hitting the gym.
- Budget-Friendly Feast: Skinless chicken breast and pantry staples like pasta and pie filling make this a steal. I’ve fed four people for under $12, and honestly? No one ever guesses it’s this affordable—just pure, satisfying flavor.
Step-by-step instructions for byerlys cherry chicken pasta salad
Here's how to transform tender chicken and tart cherries into a harmonious, restaurant-worthy pasta salad.
Marinate and Cook the Chicken Breast
Begin by placing the 2.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness in the center. In a small bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 6 minced garlic cloves, 1.5 tsp diamond crystal kosher salt, and 1 tsp freshly ground black pepper. Coat the chicken thoroughly with this marinade and let it sit at room temperature for 30 minutes.
Heat a large skillet over medium-high heat and add the chicken. Cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Remove from heat and let it rest for 10 minutes before slicing into ¼-inch strips. This resting period ensures the juices redistribute, keeping your chicken moist and flavorful.
Cook the Al Dente Pasta
Bring a large pot of water to a rolling boil and add 12 oz al dente pasta (fettuccine or penne preferred). Cook according to package instructions until 1 minute shy of al dente—you want the pasta to finish cooking in the dressing. Reserve 1 cup of pasta water before draining, as this starchy liquid will help emulsify the dressing later. Drain the pasta and rinse briefly under cold water to stop the cooking process, then return it to the pot.
While the pasta cooks, combine 1.5 cups cherry pie filling (fresh or canned, drained) and 0.5 cup buttermilk in a small bowl. Stir well to create a smooth mixture that will later blend seamlessly with the pasta. This step balances the tartness of the cherries with the creaminess of the buttermilk, creating a rich foundation for your salad.
Prepare the Dressing and Assemble the Salad
In a large mixing bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 2 tbsp red wine vinegar, 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, 1.5 tsp diamond crystal kosher salt, and 1 tsp freshly ground black pepper. Gradually add the reserved 1 cup pasta water while whisking until the dressing reaches a smooth, emulsified consistency. This step is critical—it ensures the dressing clings to every strand of pasta and ingredient.
Add the cooked pasta, sliced chicken, cherry-buttermilk mixture, and 0.5 cup crumbled blue cheese (if using) to the dressing. Gently toss everything together until fully coated. The blue cheese adds a tangy depth that complements the sweet-tart cherries and juicy chicken. For added texture, fold in 0.5 cup toasted walnuts just before serving. This combination of textures and flavors creates a balanced, satisfying dish.
Chill and Serve for Optimal Flavor
Transfer the pasta salad to a serving bowl and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld together, ensuring each bite is cohesive and well-balanced. The acidity from the lemon juice and vinegar will mellow slightly, while the buttermilk and olive oil dressing will thicken just enough to coat the pasta perfectly.
Before serving, give the salad a final toss and adjust the seasoning if needed. Garnish with an additional sprinkle of chopped fresh parsley and toasted walnuts for visual appeal. Serve immediately, as the flavors continue to develop even after chilling. This dish is ideal for picnics, potlucks, or a light yet satisfying dinner, offering a perfect blend of sweet, tangy, and savory elements in every bite.
Pro Tips For Making Byerlys Cherry Chicken Pasta Salad
- POACH CHICKEN LOW: The cherry pie filling is sweet and tart, so don’t overpower it with dry chicken. Simmer the breasts in lightly salted water with a splash of lemon juice until they hit 165°F—about 12-15 minutes. Overcooking turns them rubbery, and you’ll regret it when the pasta salad tastes like sawdust.
- DRAIN PASTA WELL: I used to think "drained" meant "still damp." Nope. Toss al dente pasta in a colander, shake it like you’re angry at it, then let it sit for 30 seconds. Cold pasta absorbs dressing better, and the salad won’t turn into a soggy mess—especially when that cherry filling gets sticky.
- STIR IN CHERRY FILLING LAST: The filling’s sugar caramelizes when heated, so add it to the warm pasta after everything else. Mix in gently—just enough to coat—and let it sit for 5 minutes. This keeps the sauce glossy, not clumpy, and the lemon juice stays bright instead of turning dull from sitting in hot liquid too long.
- USE LEMON ZEST: Fresh lemon juice is great, but zest makes the dish sing. Grate a strip of peel (no pith!) and toss it in with the dressing. It adds a bright, floral note that cuts through the sweetness—way more effective than just juice alone. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this dish
Creamy Buttermilk Dressing
The buttermilk-based dressing is the heart of this salad, blending tangy richness with fresh herbs. For extra depth, I blend ½ cup buttermilk, ½ cup extra-virgin olive oil, 2 tbsp red wine vinegar, and ¼ cup each of chopped fresh dill and parsley.
The vinegar brightens the buttermilk's creaminess, while the herbs add a garden-fresh finish. For a lighter version, substitute half the buttermilk with Greek yogurt—it thickens beautifully while cutting calories. 🥛
Sweet-Tart Cherry Sauce
The cherry pie filling transforms this salad from ordinary to extraordinary. Mix 1½ cups cherry pie filling (fresh or canned) with ½ cup buttermilk to create a luscious sauce that coats every pasta strand. For extra brightness, stir in 1 tsp lemon zest.
If using fresh cherries, pit them first and simmer with 1 tbsp honey and 1 tsp vanilla extract for 5 minutes to soften. This balances the salad's savory notes perfectly. 🍒
Blue Cheese Crumbles
Crumbled ½ cup blue cheese adds a bold, tangy contrast to the sweet cherries and creamy dressing. For a milder option, swap for feta or goat cheese. Fold it into the salad just before serving so it doesn’t dissolve completely.
If you love heat, sprinkle with ¼ tsp cayenne pepper for a spicy kick. The cheese’s sharpness elevates the dish to restaurant-level sophistication. 🧀
Toasted Walnut Crunch
Toast ½ cup walnuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Let them cool slightly before folding into the salad for texture. For variety, try pecans or almonds—each adds a unique crunch.
If you prefer a nut-free option, add ¼ cup dried cranberries for a chewy contrast. The toasted nuts keep the salad from feeling too heavy. 🥜
Lemon-Herb Garnish
Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving. The acidity cuts through the richness, while the herbs add a pop of color.
For a citrusy twist, add thinly sliced radishes or microgreens. This garnish ensures every bite tastes fresh and vibrant. 🍋
Optional Spicy Kick
For heat lovers, stir ½ tsp hot sauce (like Frank’s RedHot) or ¼ tsp red pepper flakes into the dressing. If you prefer smoky depth, add ½ tsp smoked paprika to the chicken marinade. These additions take the salad from classic to bold without overpowering the cherries. 🌶️
Nutrition facts
Frequently asked questions
Can I use fresh cherries instead of cherry pie filling?
Yes! Use 2 cups pitted fresh cherries instead of the pie filling. Simmer them with 1 tbsp honey and 1 tsp vanilla extract for 5 minutes to soften, then cool before mixing with buttermilk. This adds extra brightness to the salad.
How do I keep the pasta from getting soggy?
Cook the pasta 1 minute less than package instructions, then rinse with cold water to stop cooking. Toss with dressing immediately after assembling, and refrigerate for no more than 24 hours. For meal prep, store components separately—pasta, chicken, and dressing—until ready to combine.
What's the best way to reheat leftovers?
This salad isn't ideal for reheating, but if needed, gently warm it in the microwave for 30-45 seconds while stirring. For best texture, serve cold or at room temperature. The dressing may separate slightly—just stir well before serving.
Can I make this salad vegetarian?
Replace the chicken with grilled tofu or chickpeas (marinated in the same olive oil-lemon-garlic blend). For extra protein, add ½ cup white beans or quinoa to the pasta. The flavor balance remains perfect with these swaps.
Why does my dressing separate?
Dressing separates when oil and vinegar aren't properly emulsified. Whisk vigorously while adding pasta water (it contains starch that binds ingredients). For extra insurance, blend the dressing ingredients first, then whisk into the salad. If it separates later, stir with a fork to recombine.