Ingredients
- For the Chicken:
- 1 pound boneless skinless chicken breast sliced into thin cutlets for faster cooking
- 2 cups cherry juice
- salt & pepper to taste
- For the Cherry Balsamic Vinaigrette:
- 1/3 cup balsamic vinegar
- 3 tablespoons cherry juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- For the Salad:
- 5-6 ounces Mixed Greens
- 1 cup fresh cherries pitted and halved
- 2 ounces semi-soft goat cheese
- 1/2 cup red onion very thinly sliced
- 1 cup Blue Diamond Lightly Salted Almonds
Instructions
- Soak the chicken in the cherry juice and refrigerate while you put together the dressing and salad. You can also cook the chicken ahead of time and refrigerate it until you are ready to serve.
- To make the dressing put all the ingredients in a jar with a tightly fitting lid (I used a small mason jar), screw on the lid, and shake well until they have combined. Set the dressing aside.
- Fill a big bowl with the mixed greens. Sprinkle with the cherries, goat cheese, and red onion slices. Top the salad with the Blue Diamond Lightly Salted Almonds.
- To cook the chicken, you can grill (pictured) or pan sear, depending on what's easiest for you. Either way, you want to cook for about 4 minutes on each side, checking to make sure the juices run clear and the internal temperature has reached 165F. You may need a little oil in the pan if you are pan searing, and your cook time might be a few minutes longer. Let the chicken rest before slicing.
- Top the salad with sliced chicken and spoon the dressing over everything.
- Serve immediately.
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