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For the poached chicken:.
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Place the chicken in a 4 to 6-quart pot.
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Add enough cold water to cover the chicken by 1 inch.
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Add the celery, onion, lemon slice, bay leaf, and salt.
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Bring to a boil over medium-high heat.
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Reduce the heat to medium and simmer for 20 to 25 minutes, or until the chicken is cooked through.
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Using tongs or a slotted spoon, remove chicken from the pot.
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Cool completely and chop before making the salad.
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For the salad:.
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Preheat the oven to 350 degrees.
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Line a baking sheet with foil or parchment paper.
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Place the pecans in a single layer on the baking sheet.
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Bake for 5 to 7 minutes, removing once to stir, until fragrant and toasted.
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Watch carefully to avoid burning.
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In a medium mixing bowl place the chicken, onion, celery, cherries, and pecans.
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Add mayonnaise and gently stir so that all contents are lightly covered in mayonnaise.
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Season with salt and pepper.
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Refrigerate for at least 1 hour before serving.
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*A note from the chef:
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Removing pits from cherries is undeniably tedious, but a cherry pitter (found at most kitchen supply stores) makes the job more tolerable.
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Youll end up with mushed fruit and stained fingers if you attempt to do it all by hand.
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For a shortcut, use oven-roasted chicken (even one purchased at the supermarket) instead of poaching the breast yourself.
