Heat the oil over medium-high heat in a nonstick skillet. Brown the chicken breasts on all sides until the juices run clear, about 15 minutes. Drain and discard the juices.

Remove the chicken from the pan, cool and cut into cubes. Tip: for even faster prep, use our L&B Ready To Heat Pulled Chicken in the deli.

Cook the pasta in boiling, salted water, according to package directions. Drain and rinse with cold water.

In a large bowl, combine the chicken, pasta, celery, onions and cherries.

In a small bowl, combine the mayonnaise, L&B Poppy Seed Dressing, salt, and pepper.

Fold 1 ¾ cups dressing mixture into the salad, cover, and refrigerate several hours or overnight. Note: the remaining dressing mixture should be kept in an airtight container in the refrigerator until ready to serve.

To serve, fold in the walnuts, add additional dressing if desired, and serve over a bed of your favorite greens.