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

Dave Diresta and Joanne Foran
Recipe by Cooking Light July 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

217 calories; calories from fat 31%; fat 7.5g; saturated fat 1.5g; mono fat 4g; poly fat 1.2g; protein 27.8g; carbohydrates 8.8g; fiber 1.9g; cholesterol 72mg; iron 1.7mg; sodium 290mg; calcium 41mg.
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