Chicken Salad with Cherry Balsamic Vinaigrette
The cherry salad that screeeaaams summer!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Servings: 4 main course salads
Calories: 267kcal
- 1 pint cherries pitted
- 3 Tablespoon EVOO divided
- 3 Tablespoon balsamic glaze
- 3 Tablespoon sugar
- ¼ Tablespoon salt
- 1-2 chicken breasts
- salt
- pepper
- spring salad mix
- ¼ red onion thinly sliced
- 1 avocado
- handful pistachios shelled
- handful crumbled goat cheese
Prepare dressing by heating 1 T of the EVOO in sauté pan over medium heat. Cook ½ c of the cherries until soft. Remove cherries from pan with slotted spoon and place into blender or food processor. Add remaining 2 T EVOO, balsamic glaze, sugar, and salt. Blend until smooth. Place in refrigerator to chill.
Season both sides of chicken breasts with salt and pepper. Cook chicken breasts over medium heat in same sauté pan as cherries, using remaining oil from pan. Cook about 5-7 minutes, or until almost done. Remove from heat and cover with lid. Let rest.
Assemble salad with remaining toppings over salad mix. Thinly slice chicken into strips. Top with dressing.
Calories: 267kcal | Carbohydrates: 28g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 211mg | Potassium: 481mg | Fiber: 2g | Sugar: 20g | Vitamin A: 95IU | Vitamin C: 9.5mg | Calcium: 18mg | Iron: 0.7mg