Byerlys Cherry Chicken Pasta Salad Recipe: Sweet-Tart Pasta with Crisp Celery Crown

This Byerlys-inspired cherry chicken pasta salad delivers the perfect balance of sweet, tangy, and savory flavors in every bite. 💛 The secret lies in tender, crisply cooked chicken tossed with al dente pasta, tart dried cherries, and a bright vinaigrette that ties everything together.

I developed this recipe after perfecting the technique for crisp celery crowns—a signature Byerlys touch—that adds satisfying crunch to each forkful.

The recipe begins with juicy chicken thighs marinated in a blend of apple cider vinegar, garlic, and a touch of brown sugar, then pan-seared to golden perfection. While the chicken rests, I cook short pasta until al dente, reserving the starchy water to create a silky dressing.

The cherries—sweetened just enough to complement the tangy vinaigrette—add a sophisticated depth that elevates this dish beyond ordinary pasta salads.

What makes this salad truly special is the crisp celery crowns, which I achieve by quickly blanching and shocking celery stalks before slicing into thin, delicate rounds. When assembled, the salad delivers a harmonious blend of textures: tender chicken, al dente pasta, chewy cherries, and the satisfying crunch of celery.

It's a dish that's elegant enough for a dinner party yet simple enough for a weeknight meal.

Serve this salad chilled or at room temperature, and pair it with crusty bread or a light side of roasted vegetables. The flavors only deepen as it sits, making it perfect for meal prep. Here's how to bring this restaurant-quality dish to your table.

Ingredients for byerlys cherry chicken pasta salad

Sweet, tangy, and crisp—this salad brings Byerlys' signature flavors to your table with just 14 ingredients.

The chicken thighs are the star here—juicy and flavorful after marinating in apple cider vinegar, garlic, and brown sugar. Look for bone-in thighs if you want extra richness, but boneless works too. I grab mine from Costco when I'm making a big batch, but any grocery store has them. For the celery crowns, fresh, crisp stalks are a must—avoid the wilted kind. The pasta should be short and sturdy (faralle or fusilli) to hold up to the salad's textures. If you can't find tart cherries, dried cranberries work in a pinch, though they're less sweet.

No apple cider vinegar? White vinegar or lemon juice will do, though the flavor won't be quite the same. The cherries can be chopped by hand or pulsed quickly in a food processor—just don't overdo it. For the dressing, I use Duke's mayonnaise (it's creamy and reliable), but any good brand works. If you're watching sugar, skip the optional cranberries—they add a nice tang but aren't essential. The celery crowns are the trickiest part, so don't skip blanching and shocking them for that perfect crunch. Trader Joe's has pre-sliced celery if you're short on time, though it won't be as crisp.

This salad tastes even better the next day—honestly, the flavors meld and deepen. Store it in the fridge for up to 4 days, covered tightly. The celery crowns stay crisp for 2 days if kept dry in a sealed container. I always make a double batch because it disappears fast—perfect for lunches or potlucks. If you're prepping ahead, assemble everything except the celery crowns and add them just before serving to keep that satisfying crunch.

Step-by-step instructions for sweet-tart cherry chicken pasta salad

Here's how to make this crowd-pleasing dish with juicy chicken and crisp celery crowns.

In a large bowl, combine the 2.5 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 0.5 cup apple cider vinegar, 2 tbsp brown sugar, 4 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp black pepper. Mix well until the chicken is fully coated. Let it marinate at room temperature for 15 minutes—this ensures maximum flavor absorption.

Heat 0.25 cup olive oil in a large skillet over medium-high heat. Working in batches, add the marinated chicken and cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and let it rest for 5 minutes before slicing. The chicken should be juicy and tender, with a subtle caramelized crust from the marinade.

While the chicken rests, bring a large pot of salted water to a boil. Add the 12 oz short pasta (faralle or fusilli) and cook until al dente (1 minute less than package instructions). Drain and rinse under cold water to stop the cooking process—this prevents a mushy texture in the salad.

In a small bowl, whisk together the 0.25 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, and 1 tsp salt to create the dressing. The mixture should be smooth and slightly tangy. If it's too thick, add 1-2 tablespoons of pasta water to reach a pourable consistency. Set aside until ready to combine with the pasta.

Cut the 3 whole celery stalks into 1-inch pieces and set aside. In a large mixing bowl, combine the cooked pasta, sliced chicken, 1 cup chopped dried tart cherries, 0.25 cup dried cranberries, and the celery pieces. Toss gently to distribute everything evenly—you want the cherries and cranberries to stay intact for that sweet-tart crunch.

Drizzle the dressing over the salad and toss again until everything is evenly coated. The dressing should cling to the pasta and chicken, creating a glossy finish. If the salad seems dry, add a splash of pasta water to loosen it up. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a squeeze of lemon juice for brightness.

Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time is crucial—it allows the flavors to meld together and the celery crowns to crisp up slightly. The salad will taste even better the next day, so it's perfect for meal prep.

When ready to serve, give the salad a final toss and check the texture. The celery should be crisp, the chicken juicy, and the pasta al dente. Garnish with extra chopped celery or a sprinkle of dried cranberries for a pop of color. Serve immediately and enjoy the perfect balance of sweet, tart, and savory flavors in every bite!

Troubleshooting this recipe

Chicken Too Dry

If your chicken turns out dry, the issue is likely overcooking or insufficient resting time. I’ve found that cutting boneless thighs into 1-inch pieces ensures even cooking, and 5-6 minutes per side at medium-high heat gives perfect doneness.

Always check the internal temperature—it should reach 165°F. Let the chicken rest for 5 minutes before slicing to retain juices. If you’re worried, marinate for an extra 10 minutes to help tenderize. 💧

Pasta Too Soft

Mushy pasta ruins the texture of any salad. Cook your short pasta (faralle or fusilli) 1 minute less than the package instructions suggest, then rinse under cold water immediately after draining. This stops the cooking process and keeps it firm.

For extra insurance, toss the drained pasta with 1 teaspoon olive oil before assembling the salad—this adds a slight barrier to prevent over-absorption of dressing. 🍝

Dressing Too Thick

The dressing should coat the pasta lightly without making it soggy. If your mixture feels too thick, add pasta water (not regular water) 1 tablespoon at a time until it reaches a pourable consistency.

The key is balance—too thin, and the salad will be watery; too thick, and it won’t cling properly. I like mine slightly thicker than vinaigrette but still smooth enough to toss. Taste as you go! 🥄

Celery Not Crisp

Wilted celery crowns are a common issue, but blanching fixes it. Cut 3 celery stalks into 1-inch pieces, boil for 30 seconds, then shock in ice water for 1 minute. Pat dry completely before adding to the salad.

If you’re short on time, buy pre-sliced celery from Trader Joe’s—it’s prepped and ready to crisp up in the fridge for 2 days. 🧅

Cherries Too Sweet

If the dried cherries overpower the salad, reduce the amount to ½ cup or swap them for dried cranberries, which are tart and less sweet. For extra balance, add 1 extra tablespoon of lemon juice to the dressing.

I’ve also found that soaking the cherries in warm water for 5 minutes before chopping mellows their sweetness slightly. 🍒

Salad Too Dry

A dry salad happens when the dressing doesn’t distribute evenly. Toss the pasta and chicken first, then drizzle the dressing gradually while mixing. If it still feels dry, add 1-2 tablespoons of reserved pasta water to loosen it up.

For extra moisture, stir in 1 tablespoon of mayonnaise directly into the salad bowl—it binds everything together beautifully. 💫

Frequently asked questions