Grilled Chicken Salad With Cherries

Becky Luigart-Stayner

Golden-red Rainier cherries look prettiest in this salad, but any fresh sweet cherries will do.

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

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 31%
  • Fat: 7.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.8g
  • Carbohydrate: 8.8g
  • Fiber: 1.9g
  • Cholesterol: 72mg
  • Iron: 1.7mg
  • Sodium: 290mg
  • Calcium: 41mg

Ingredients

  • Chicken:
  • 2 teaspoons olive oil
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Vinaigrette:
  • 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
  • Salad:
  • 6 cups gourmet salad greens
  • 1 1/2 cups coarsely chopped pitted sweet cherries
  • 6 whole cherries (optional)

Preparation

  1. To prepare chicken, rub 2 teaspoons oil over chicken. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Prepare grill.
  3. 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.
  4. To prepare vinaigrette, combine water and next 8 ingredients (water through 1/8 teaspoon pepper) in a small bowl; stir with a whisk.
  5. Arrange salad greens on plates, and top with sliced chicken, chopped cherries, and vinaigrette. Garnish with whole cherries, if desired.
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