Grilled Chicken Salad with Cherries (Cooking Light)

Grilled Chicken Salad With Cherries


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


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)

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

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.


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

CALORIES 217 (31% from fat); FAT 7.5g (sat 1.5g,mono 4g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 72mg; CALCIUM 41mg; CARBOHYDRATE 8.8g; SODIUM 290mg; PROTEIN 27.8g; FIBER 1.9g

Cooking Light, JULY 2000