Salads
Byerlys' signature cherry chicken flavor deserves a place in your pasta salad—this recipe delivers that sweet-tart crunch with smoky herb cream cheese that keeps everything cohesive. The secret lies in perfectly cooking the chicken (juicy, not dry) and balancing the cherry sauce so it doesn't overpower the pasta.
I developed this after years of perfecting BBQ techniques, ensuring every bite has that Byerlys-inspired harmony.
What sets this salad apart is the technique: we'll start with a dry-brined chicken breast for maximum tenderness, then toss it in a cherry sauce that's been reduced to a sticky-sweet consistency.
The cream cheese base in the dressing prevents the salad from becoming soggy, while fresh herbs add brightness that cuts through the richness. Ready in just 45 minutes, this dish transforms a simple pasta salad into something restaurant-worthy.
By the time you're done assembling, you'll have a salad with perfectly cooked chicken, al dente pasta, and a dressing that perfectly balances sweet, tart, and smoky flavors. The texture contrast—crisp pasta, tender chicken, and slightly sticky cherry pieces—makes each bite exciting.
This is the kind of dish that disappears quickly at family gatherings or picnic tables.
Serve it immediately for the best texture, or let it sit for 30 minutes to allow flavors to meld. The salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
Pair with crusty bread or a simple green salad for a complete meal that feels special without requiring hours in the kitchen.
Ingredients for byerlys cherry chicken pasta salad
Sixteen ingredients transform a basic pasta salad into Byerlys-inspired sweet-tart smoky bliss.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Dry-brined for tenderness |
| Cherry Pie Filling (unsweetened) 🍒 | 1 ½ cups | High-quality, no added sugar |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For richness and balance |
| Fresh Cilantro 🌿 | ½ cup | Chopped, for brightness |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Garlic Cloves 🧄 | 5 cloves | Minced, for smoky depth |
| Fusilli Pasta 🍝 | 1 ½ cups | Uncooked, al dente preferred |
| Red Wine Vinegar 🍷 | 2 tbsp | For acidity balance |
| Honey 🍯 | 1 tbsp | Local, for subtle sweetness |
| Smoked Paprika 🌶️ | 1 tsp | For smoky complexity |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For brining and seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens the dressing |
The cherry pie filling is non-negotiable—Trader Joe's or Whole Foods carry the best unsweetened varieties (no added sugar). For the chicken, buy bone-in, skin-on if possible—it stays juicier during the dry brine. The cream cheese should be full-fat (Philadelphia or similar) and softened to room temperature for smooth blending. If you're short on time, pre-minced garlic works, but fresh minced gives that extra depth. Fusilli pasta holds up best to the dressing—avoid soft varieties like rotini that'll turn mushy.
No cherry pie filling? Fresh or frozen tart cherries (simmered with 1 tbsp sugar and 1 tsp cornstarch) work in a pinch. Substitute Greek yogurt for cream cheese if you're watching fat (though it'll be tangier). Smoked paprika can be swapped for liquid smoke (½ tsp) if you're out, but fresh herbs are harder to replace—dried oregano at ¼ the amount is your best bet. The honey should be local if possible—it adds subtle floral notes that cut through the tartness. For a vegetarian version, swap the chicken for grilled halloumi (sliced thin) or marinated tofu (extra-firm, pressed).
This salad shines best fresh—assemble within 30 minutes of serving for crisp pasta and juicy chicken. If prepping ahead, keep components separate: cook pasta, poach chicken, and make dressing separately, then toss just before serving. The dressing keeps for 5 days in the fridge (stir before using), while the chicken stays safe for 2 days if fully refrigerated. For meal prep, portion into containers with dressing on the side—add it right before eating to maintain texture. Freezes beautifully too: assemble fully, then freeze for up to 3 months—thaw overnight in the fridge.
Why You'll Love This Recipe
- Cherry Magic Shortcut: The cherry pie filling does all the work—no fancy sauces or hours of marinating. I just sear the chicken, toss it with the filling, and let the sweet-tart flavor melt into the creamy pasta. Honestly, it’s the kind of dish that makes me wonder why I ever cooked anything else.
- Creamy-Sweet Obsession: That combo of cream cheese and unsweetened cherry pie filling? It’s like a grown-up dessert sneaking into your lunchbox. The olive oil keeps it bright, and the cilantro adds a little fresh kick—so much better than dry, boring pasta salads.
- Lunchbox Revolution: Pack this for work or school—it stays fresh for days, and the flavors only get better as the cherry juices soak into the pasta. My kids actually eat their leftovers, which is basically a miracle in this household.
- Budget Bright Spot: Chicken breast is affordable, and cherry pie filling lasts forever in the pantry. I make a big batch, and it feeds my family for days without breaking the bank. Plus, the cream cheese stretches it further than any fancy dressing ever could.
Step-by-step instructions for Byerlys cherry chicken pasta salad
Here's how to transform simple ingredients into a showstopping salad with perfect texture balance.
Cook the Chicken Breast to Juicy Perfection
Preheat your oven to 375°F. Place the 2.5 lb boneless, skinless chicken breast on a rimmed baking sheet lined with parchment paper. Season both sides generously with 1 tsp smoked paprika, 1 tsp kosher salt, and 0.25 tsp black pepper. The paprika adds that signature smoky depth we're after.
Bake for 25-30 minutes until the internal temperature reaches 165°F and the juices run clear when pierced with a meat thermometer. Let it rest for 10 minutes before slicing - this resting period is crucial for juicy chicken that won't dry out when mixed with the dressing. Once rested, slice the chicken into ½-inch thick strips and set aside.
Prepare the Smoky Herb Cream Cheese Dressing
In a medium bowl, combine the 8 oz room temperature cream cheese, 0.5 cup extra-virgin olive oil, 1 tbsp honey, 2 tbsp red wine vinegar, and 1 tbsp fresh lemon juice. The acidity from the vinegar and lemon will brighten the rich cream cheese while the honey adds subtle sweetness.
Using an immersion blender or whisk, blend until completely smooth. Then stir in the 5 minced garlic cloves, 0.5 cup chopped cilantro, and 0.25 cup chopped parsley. Taste and adjust seasoning with additional kosher salt or black pepper if needed. This dressing should be thick but pourable - if it's too thick, whisk in 1-2 tablespoons of water to reach the right consistency.
Cook the Fusilli Pasta Al Dente
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea). Add the 1.5 cups fusilli pasta and cook according to package instructions until al dente - that's about 1 minute less than the package suggests. The pasta should have a slight bite to it.
Drain the pasta and immediately rinse under cold water to stop the cooking process. Drain again thoroughly and return to the pot. While still warm, toss the pasta with 1 tbsp olive oil to prevent sticking and help the dressing cling better later. The warm pasta will absorb the dressing more evenly and develop better flavor.
Assemble the Pasta Salad with Perfect Texture Balance
In a large mixing bowl, combine the cooked pasta, sliced chicken breast, and 1.5 cups cherry pie filling. Gently fold everything together, being careful not to break up the pasta strands or chicken pieces. You want to maintain that satisfying bite in every forkful.
Pour the smoky herb cream cheese dressing over the pasta mixture and toss gently until everything is evenly coated. The tartness of the cherry pie filling will complement the smoky cream cheese perfectly, while the fresh herbs add brightness. Let the salad sit at room temperature for 10-15 minutes before serving - this allows the flavors to meld together beautifully.
Serve with Fresh Garnishes and Crispy Texture
Transfer the pasta salad to a serving platter and garnish with additional chopped parsley and cilantro for vibrant color. For extra texture contrast, you can toast 1 tbsp chopped almonds in a dry skillet until golden brown and sprinkle them on top just before serving. The salad should have a perfect balance of creamy, crunchy, and tender textures in every bite.
Serve immediately while the pasta is still warm from the dressing. The contrast of warm pasta with cool cherry filling creates an exciting temperature play that makes this dish truly special. Each bite should deliver the smoky depth from the paprika, the sweet-tart balance of the cherry filling, and the creamy richness of the herb dressing.
Pro Tips For Making Byerlys Cherry Chicken Pasta Salad
- POACH CHICKEN LOW: Skip the skillet—simmer chicken in 2 inches of water with a splash of olive oil and a bay leaf until 165°F. I used to pan-sear it, but this keeps it tender and lets the cherry filling shine without drying out.
- DRAIN CHERRY FILLING: Press the pie filling through a fine-mesh sieve to remove lumps, then blot excess liquid with a paper towel. After straining three batches, I realized this prevents a soggy salad—especially if your filling’s watery.
- TEMPER CREAM CHEESE: Mix softened cream cheese with a spoonful of pasta water first, then fold in the rest. I learned this the hard way—adding it straight to cold ingredients makes the salad grainy and clumpy.
- TOSS PASTA HOT: Dump freshly cooked pasta into the salad bowl while still steaming, then pour the warm dressing over it. Sounds weird, but it works—no waiting for the pasta to cool and turn mushy in the dressing.
Perfect pairings for this byerlys cherry chicken pasta salad
Crispy Bread Pairing
Nothing complements this salad better than a warm, crusty loaf of sourdough or brioche. The bread's chewy texture contrasts perfectly with the creamy dressing and tender chicken.
I recommend toasting slices until golden and brushing them with garlic-infused olive oil—just 1 tbsp minced garlic mixed into 3 tbsp olive oil—before serving. The garlic enhances the smoky notes in the salad while adding a satisfying crunch. 🥖
Light Green Salad
A simple arugula salad with a lemon vinaigrette balances the richness of the pasta salad beautifully. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, ½ tsp honey, and a pinch of Diamond Crystal kosher salt.
The peppery bite of arugula cuts through the sweet-tart cherry flavors while keeping the meal light. Add ¼ cup toasted walnuts for extra crunch if desired.
Sweet-Tart Beverage Pairings
For drinks, I love a sparkling cherry limeade—mix 1 cup tart cherry juice, ½ cup fresh lime juice, 2 tbsp honey, and 4 cups sparkling water over ice. The effervescence cleanses the palate between bites.
Alternatively, a dry Riesling from Germany offers crisp acidity that mirrors the salad’s bright flavors. For a non-alcoholic option, iced hibiscus tea with a splash of lime adds a floral, tangy contrast. 🍹
Spicy Kick Option
If you want to add heat, serve the salad with a side of spicy honey—mix 2 tbsp honey with ½ tsp cayenne pepper and a pinch of smoked paprika. Drizzle lightly over the top or serve on the side for dipping.
The heat enhances the smoky depth while adding a fun, unexpected twist. This works especially well if you're serving the salad to guests who enjoy bold flavors.
Smoky Grilled Additions
For a BBQ-inspired twist, serve the salad alongside grilled corn on the cob brushed with chipotle mayo (mix 2 tbsp mayo with ½ tsp chipotle powder and 1 tsp lime juice). The smoky, slightly spicy notes complement the cherry chicken perfectly.
Another great option is grilled zucchini—slice into ½-inch rounds, brush with olive oil, and grill until charred. The charred edges add a smoky depth that ties everything together. 🔥
Nutrition facts
Frequently asked questions
Can I use fresh or frozen cherries instead of cherry pie filling?
Yes! For fresh cherries, pit 1.5 cups and simmer with 1 tbsp sugar and 1 tsp cornstarch for 5 minutes until thickened. Frozen cherries work too—thaw first, then follow the same process. The texture will be slightly chunkier than pie filling, which adds nice contrast.
Why does the chicken turn out dry when I follow the recipe?
Overcooking is the most common mistake. Always use a meat thermometer—chicken is done at 165°F internal temp. Let it rest for 10 minutes before slicing (this keeps juices inside). For extra moisture, try brining the chicken for 30 minutes in ¼ cup salt per 4 cups water before cooking.
How can I make this pasta salad ahead of time?
Prepare components separately: cook pasta, poach chicken, and make dressing. Store them in airtight containers in the fridge for up to 3 days. When ready to serve, toss everything together and let sit for 15 minutes to meld flavors. The dressing keeps for 5 days separately. For best texture, assemble fresh if possible.
What's the best pasta shape for this recipe?
Fusilli works perfectly because its ridges hold the creamy dressing well. Other good options: penne or farfalle. Avoid soft varieties like rotini—they'll turn mushy. For extra texture, try whole wheat fusilli or add ½ cup cooked quinoa to the mix.
Can I make this vegetarian?
Swap the chicken for grilled halloumi (sliced thin) or marinated tofu (extra-firm, pressed). For a meatier texture, use crumbled tempehsmoked paprika. Keep the cherry sauce and dressing exactly the same—they'll complement the vegetarian proteins beautifully.