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5 from 1 vote

Chicken Salad with Cherry Balsamic Vinaigrette

The cherry salad that screeeaaams summer!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 4 main course salads
Calories: 267kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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