The Cooking Mom: Door County cherry chicken salad

Well, it's cherry season in Door County and there's no better way to celebrate than with one of Wisconsin's signature flavors. Cooking mom Amy Hansen is joining us live this morning. Amy, tell us a bit about your Door County cherry chicken salad recipe. Oh, Brie, I can't wait to make it for you. This is something I make all summer long. We actually live in Door County. We're near a cherry orchard. We went out picking this week, but there's so many wonderful farm stands with dried cherries, chocolate covered cherries. Of course, this time of year, pick your own fresh cherries. So I love turning the using those Door County cherries and I'm gonna show you this quick, easy summer recipe. I mean, summer and chicken salad. Just they just go hand in hand. So the first thing I did is I cooked some boneless skinless chicken breasts or you can just pick up a rotisserie chicken even easier and just shred it up. So just keep it easy breezy this summer. All my recipes are so easy. Hundreds of them on my website, the cooking mom dot com. If you sign up for my newsletter, I'll send you out three recipes like this every week. So I shredded up the chicken. Then I'm adding some nice, cool crunch. I like a lot of celery, a little bit of red onion. If you're not an onion person, you can leave it out. And if you don't have red onion, any kind of onion works. Um, then, of course, we've got some beautiful dry Door County cherries, which we're gonna add a hint of sweetness. But don't worry, this is very savory. It's not a sweet chicken salad at all. Then I've got some real mayonnaise, not the salad dressing. I want again. Miracle Whip is a little more sweet, and I want you to use the real mayonnaise for this. Some salt and pepper. And if you like a little garlic salt, you could add that too. And then one other ingredient is some fresh lemon juice, and that's gonna kind of cut through that mayonnaise, give it some great flavor and just make it not quite as rich. So this is better. Like we're gonna have this for lunch today because it does need a couple of hours in the refrigerator. Sometimes I'll double the batch. This is perfect for ladies, lunches, book clubs. We make a big batch. Perfect for summer. Absolutely. I like to make a big batch on Sundays, and then we have it for sandwiches all week long. But it really comes together. The flavor comes together in the refrigerator after a couple hours last in your refrigerator, although it gets eaten in mind for at least four or five days. We love it on a sandwich. It's great on salads. An open face sandwich is great, too. And then just I use a little scoop. But again, lots of great recipes like this on my website. Just Google the cooking mom dot com. And besides cooking, I love to travel. I plan and host the most amazing group vacations booking now for my group trip. My fall colors Mackinac Island trip in October. The colors are beautiful there. It's a bus trip that leaves north of Milwaukee and in Green Bay. Also booking now for a really fun four nights in Nashville in late October. I do annual trips to Italy, Ireland, Greece. I've got a Christmas market trip in December and a winter getaway in Port of our test. So lots more trips to come. I hope you make this chicken salad. Brie. I wish you were here to taste it because I know it's very simple and absolutely delicious because I am curious about the chicken and cherry combination because it sounds fine. Thank you so much, Amy, for joining us with another fantastic and easy recipe and telling us about the fabulous trips. Guys, you can buy the recipe on our website. Fox six now dot com. We're cooking mom dot com. Stick around. We've got more news and weather for you right after the break.