CHERRY CHICKEN SALAD

FOR THE SALAD:
2 cups pitted fresh sweet cherries
1 (11 oz) can mandarin oranges segments, drained
1 1/2 cups diced, cooked chicken
1/2 cup chopped celery
1/2 cup slivered almonds, toasted
FOR THE DRESSING:
1/2 cup mayonnaise
1 Tbsp lemon juice
1 tsp soy sauce
1/8 tsp ground ginger
Lettuce (to serve)

Combine cherries, orange segments, chicken, celery, and almonds; set aside.

Blend mayonnaise, lemon juice, soy sauce, and ginger; toss with cherry mixture.

Serve on individual lettuce lined salad plates.

Makes 4 servings
This was printed in The Kalamazoo Gazette, July 1, 1985.

Love this recipe; many chicken salad recipes call for grapes and or pineapple. This is very different and tasty.