Grilled Chicken Salad With Cherries

Grilled Chicken Salad With Cherries Recipe
Becky Luigart-Stayner
Golden-red Rainier cherries look prettiest in this salad, but any fresh sweet cherries will do.


6 servings (serving size: 1 cup salad greens, 3 ounces chicken, 1/4 cup chopped cherries, and 2 tablespoons vinaigrette)

Recipe from

Cooking Light

Nutritional Information

Calories 217
Caloriesfromfat 31 %
Fat 7.5 g
Satfat 1.5 g
Monofat 4 g
Polyfat 1.2 g
Protein 27.8 g
Carbohydrate 8.8 g
Fiber 1.9 g
Cholesterol 72 mg
Iron 1.7 mg
Sodium 290 mg
Calcium 41 mg


2 teaspoons olive oil
6 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/3 cup water
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
6 cups gourmet salad greens
1 1/2 cups coarsely chopped pitted sweet cherries
6 whole cherries (optional)


To prepare chicken, rub 2 teaspoons oil over chicken. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Prepare grill.

Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

To prepare vinaigrette, combine water and next 8 ingredients (water through 1/8 teaspoon pepper) in a small bowl; stir with a whisk.

Arrange salad greens on plates, and top with sliced chicken, chopped cherries, and vinaigrette. Garnish with whole cherries, if desired.

Dave DiResta and Joanne Foran,

Cooking Light

July 2000
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