Salads
This Byerlys cherry chicken pasta salad delivers the perfect balance of sweet, tart, and savory in every bite—juicy cherry tomatoes, tender chicken, and al dente pasta create a dish that's both elegant and effortless to prepare.
The secret lies in perfectly poached chicken and a bright vinaigrette that enhances the natural flavors without overpowering them. I developed this recipe during a particularly busy summer when I needed a dish that could be prepped ahead and still taste fresh hours later.
The foundation of this salad is the chicken, which I poach in a light herb-infused broth until it's tender and juicy. Cherry tomatoes—whether fresh or preserved—add that signature sweet-tart crunch that makes this dish stand out.
The pasta, cooked al dente, holds up perfectly in the salad, absorbing just enough of the vinaigrette to tie everything together. What you end up with is a dish that's hearty enough for a main course but light enough for a summer lunch.
This recipe is designed for versatility—it works equally well as a side dish or a standalone meal. The bright flavors of the cherry tomatoes and the tang of the vinaigrette cut through the richness of the chicken, creating a harmonious balance that's impossible to resist.
The best part? It can be assembled in just 30 minutes and tastes even better the next day, making it perfect for meal prep.
Serve it chilled or at room temperature, garnished with fresh herbs for a pop of color. Whether you're hosting a picnic, packing lunches, or simply craving a refreshing yet satisfying meal, this Byerlys-inspired pasta salad delivers restaurant-quality results with minimal effort. Let's get started!
Ingredients for byerlys cherry chicken pasta salad
Juicy chicken, sweet-tart tomatoes, and al dente pasta—this salad balances restaurant flavors with easy prep.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Poached for tender juiciness |
| Cherry Tomatoes 🍅 | 1 ½ lb | Fresh or preserved, halved |
| Short Pasta 🍝 | 12 oz | Farfalle or penne preferred |
| Red Wine Vinegar 🍷 | ⅓ cup | For bright vinaigrette |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality for dressing |
| Shallot 🧅 | 2 whole | Finely minced for vinaigrette |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy depth |
| Fresh Basil 🌿 | ⅓ cup | Chopped for freshness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for vinaigrette |
| Feta Cheese 🧀 | ½ cup | Crumbled for salty crunch |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Chicken Broth 💧 | 2 cups | Low-sodium for poaching |
| Dried Oregano 🍃 | ½ tsp | For herb infusion |
The chicken is the star—boneless breast stays juicy when poached, not boiled. Trader Joe's sells pre-cut breasts that save time, but whole breasts work too if you trim the skin. For extra flavor, add a bay leaf to the poaching liquid. Cherry tomatoes? Fresh is best, but high-quality preserved ones (like Muir Glen) add that same sweet-tart punch. The pasta should be al dente—firm to bite, not mushy. Farfalle or penne hold dressing beautifully, but any short shape works.
No red wine vinegar? Apple cider vinegar works in a pinch, though it's slightly sweeter. Short on shallots? One small yellow onion minced finely does the trick. The feta can be swapped for vegan feta if needed, though it won't be as salty. Fresh herbs are ideal, but dried oregano at one-third the amount gets you close. For the vinaigrette, whisk everything together and taste—add more salt or vinegar as needed. The dressing should coat the back of a spoon but still be pourable.
Poached chicken keeps 3 days in the fridge—perfect for meal prep. Pasta and tomatoes stay fresh 2 days if stored separately. Assemble the salad just before serving to keep everything crisp. The flavors actually improve overnight, making this a lunchbox winner. For extra crunch, toast the pasta in a dry pan for 2 minutes before mixing. Garnish with fresh herbs right before eating to keep it vibrant.
Why You'll Love This Recipe
- No-Cook Salad Base: I swear by this trick—just boil the pasta, rinse it under cold water, and dump it straight into the bowl. No chopping, no fuss, and those cherry tomatoes? They stay bright and juicy instead of turning to mush.
- Tangy Twist: That red wine vinegar and olive oil combo? It’s the secret weapon. The acid cuts through the chicken’s richness while the tomatoes burst with sweetness—like a summer picnic in a bowl.
- Lunchbox Hero: Honestly, this is my go-to for work lunches or school lunches. Pack it in a jar, and by lunchtime, the flavors meld perfectly. Kids love the fun colors, and adults? They’ll be jealous you brought this.
- Budget Win: Chicken breast and cherry tomatoes stretch further than you’d think. I make this for four, eat two servings, and still have leftovers that taste just as good the next day—no sad, wilted salad here.
Step-by-step instructions for Byerlys cherry chicken pasta salad
Here's how to create a vibrant, juicy pasta salad that balances sweet cherry tomatoes with tender chicken and herby vinaigrette.
Poach the Chicken Breast for Maximum Juiciness
Place the 2 lb boneless chicken breast in a large pot and cover with 2 cups chicken broth. Add 0.5 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer over medium heat—you'll see small bubbles breaking the surface but not a rolling boil. This keeps the chicken tender rather than tough.
Simmer uncovered for 12-15 minutes until the chicken reaches 165°F internally and pulls away from the bone easily. Remove the chicken and let it rest on a wire rack for 10 minutes before slicing. This resting period ensures the juices redistribute, giving you perfectly moist chicken every time. Discard the broth or save it for another use.
Cook the Pasta Al Dente
Bring a large pot of salted water to a rolling boil. Add the 12 oz short pasta (farfalle or penne) and cook for 1 minute less than the package instructions—this ensures it finishes cooking in the dressing. Drain the pasta and rinse briefly under cold water to stop the cooking process, then drain again thoroughly. The pasta should be hot but not steaming when you add it to the salad.
While the pasta cooks, halve the 1.5 lb cherry tomatoes and set them aside. You'll add them later to preserve their juiciness. The slightly undercooked pasta will absorb the vinaigrette beautifully, creating that perfect bite.
Create the Sweet-Tart Vinaigrette
In a small bowl, whisk together 0.33 cup red wine vinegar, 0.5 cup extra-virgin olive oil, 1 tbsp Dijon mustard, and 3 minced garlic cloves. Add 0.33 cup chopped fresh basil and 0.25 cup chopped fresh parsley. Stir in 1.5 tsp salt and 0.5 tsp black pepper until fully combined. The dressing should be emulsified—thick enough to coat the back of a spoon but still pourable.
For extra flavor, add 2 finely minced shallots and let the mixture sit for 5 minutes while you finish assembling the salad. This resting time allows the flavors to meld together, creating a bright, balanced dressing that complements both the sweet tomatoes and savory chicken.
Assemble the Pasta Salad
In a large mixing bowl, combine the sliced chicken breast, drained pasta, and halved cherry tomatoes. Pour the vinaigrette over the mixture and toss gently but thoroughly to coat everything evenly. Add 0.5 cup crumbled feta cheese and toss again, letting the feta melt slightly into the warm pasta and chicken.
Let the salad sit for 10 minutes at room temperature. This allows the flavors to meld together and the dressing to fully absorb into the pasta. The cherry tomatoes will soften just enough to release their juices, creating that signature sweet-tart crunch you love in Byerlys-style salads.
Chill and Serve
Cover the salad and refrigerate for at least 1 hour before serving. Chilling allows the flavors to develop fully and the pasta to absorb the dressing completely. When ready to serve, give it one final toss to distribute the feta and any accumulated juices evenly.
Garnish with additional fresh basil and parsley for a pop of color and freshness. Serve immediately or store in the refrigerator for up to 3 days, though it's best enjoyed fresh. The contrast of warm, juicy chicken with cool, tangy dressing and sweet cherry tomatoes makes this salad a crowd-pleaser every time.
Pro Tips For Making Byerlys Cherry Chicken Pasta Salad
- Cook Chicken Low: Skip the high-heat sear—this isn’t steak. Poach the chicken breasts in simmering water (160°F) with a pinch of salt and pepper for 12-15 minutes until they hit 165°F internally. They’ll stay juicy and shred easily, no dry surprises when mixed into the salad.
- Halve Those Tomatoes: Cherry tomatoes burst when tossed raw—cut them in half first. This also exposes more surface area for the dressing to cling to, so every bite gets that bright, tangy punch. (Yes, even if they’re "perfect" looking.)
- Toss Pasta Warm: Drain the pasta when it’s al dente but still hot, then rinse it under cold water for 10 seconds. Tossing it warm into the dressing means it absorbs flavor faster, and the cold shock keeps it from turning mushy later.
- Dressing First, Chicken Second: Mix the chicken with the dressing after the pasta and tomatoes have soaked up some of it. Cold chicken in hot dressing? No thanks. Wait until everything’s at room temp, then fold it in—this keeps the chicken from getting rubbery.
Best sauces and condiments for this byerlys cherry chicken pasta salad
Classic Vinaigrette
This bright red wine vinaigrette is the heart of the salad, balancing the sweet cherry tomatoes and savory chicken. I use 0.33 cup red wine vinegar and 0.5 cup extra-virgin olive oil for that signature tangy richness.
The key is whisking it vigorously to emulsify—add 1 tbsp Dijon mustard first to help bind the oil and vinegar. For extra depth, I always include 3 minced garlic cloves and 2 finely minced shallots (or a small onion), letting them steep in the dressing for 5 minutes before using.
This infusion adds layers of flavor that make the salad truly special. 🍷
Creamy Yogurt Dressing
For a lighter, creamier option, swap the vinaigrette for a tangy yogurt dressing. Mix ½ cup plain Greek yogurt with 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp salt.
This version works beautifully with the feta, creating a smooth, velvety texture that contrasts with the crunchy tomatoes. I often use this when I want to reduce the richness of the dish while keeping it equally satisfying.
The yogurt also helps keep the salad moist longer, which is perfect for meal prep. 🥛
Spicy Cherry Glaze
If you love a little heat, drizzle the assembled salad with a homemade cherry glaze. Simmer ½ cup pitted cherries (fresh or frozen) with 1 tbsp balsamic vinegar, 1 tsp honey, and ¼ tsp cayenne pepper until thickened.
This glaze adds a sweet-spicy contrast that elevates the dish, especially if you're serving it as a main course. I like to drizzle it just before serving so the heat stays vibrant. For extra flair, sprinkle with chopped fresh mint or cilantro to balance the spice. 🌶️
Herb-Infused Olive Oil
For a no-dressing option, toss the salad with ¼ cup herb-infused olive oil instead.
Infuse ½ cup extra-virgin olive oil with ¼ cup fresh basil, 2 tbsp fresh parsley, 1 minced garlic clove, and a pinch of salt by heating gently (no boiling) for 5 minutes, then straining. The oil absorbs the herbs' flavors, creating a fragrant, aromatic finish.
This method works especially well if you prefer a lighter touch or are watching your vinegar intake. The oil's richness complements the feta beautifully. 🌿
Sweet and Tangy Mustard Dressing
Another crowd-pleaser is a sweet and tangy mustard dressing. Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 tbsp whole-grain mustard, 1 tbsp honey, and ½ tsp onion powder.
This dressing adds a touch of sweetness that pairs perfectly with the tart cherry tomatoes and salty feta. It’s slightly thicker than the classic vinaigrette, so it clings better to the pasta and chicken.
I often use this when I want to highlight the natural sweetness of the cherries without overpowering them. 🍯
Nutrition facts
Frequently asked questions
Can I use preserved cherries instead of fresh?
Preserved cherries work beautifully and actually intensify that signature sweet-tart flavor. Use high-quality brands like Muir Glen for the best texture and taste. Just reduce the amount slightly (1 cup instead of 1.5 lbs fresh) since they're more concentrated. Drain them well before adding to the salad to avoid excess liquid.
How do I keep the pasta from getting soggy?
Cook the pasta 1 minute less than package instructions, rinse in cold water, and drain thoroughly. Toss it with the dressing just before serving or store all components separately until ready to assemble. The key is keeping everything cool until the final mix—this prevents moisture transfer that causes sogginess.
What's the best way to make this a meal instead of a side?
Add 1 cup cooked quinoa or ½ cup chickpeas for extra protein and heartiness. Serve with crusty bread or a side of grilled vegetables. For a complete meal, double the chicken portion to 3 lbs and add a small bagged salad on the side to balance the richness.
Can I make this ahead of time?
Yes! This salad actually tastes better the next day as flavors meld. Store all components separately in airtight containers for up to 3 days. Assemble just before serving. For the chicken, poach it fresh the day before and refrigerate—it stays juicy for 3 days this way.
What if I don't have red wine vinegar?
Use apple cider vinegar for a slightly sweeter option, or white wine vinegar for a milder tang. In a pinch, even lemon juice works—just increase to ¼ cup and reduce the olive oil slightly to maintain balance. The flavor will be brighter but still delicious.