Grilled Cherry Chicken Salad
For Chicken Marinade:
2 six-ounce chicken breasts, boneless & skinless
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon fresh pepper, cracked
˝ teaspoon salt
1 tablespoon dried cherries, diced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
Combine above ingredients and marinate, under refrigeration, for 2 to 24 hours.
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
2 tablespoons red wine vinegar
˝ cup cherry wine, reduced to 2 tablespoons (or may substitute 1 tablespoon
1 tablespoon shallots, finely diced
1 tablespoon dried cherries, finely diced
1 tablespoons fresh shredded basil, chopped
Combine above ingredients either by hand or in a blender.
˝ cup walnut halves
2 egg whites
2 tablespoons brown sugar
4 cups romaine, diced
2 tablespoons blue cheese crumbles
˝ cup dried cherries, halved
In a heavy sauté pan, sauté chicken over medium high heat three minutes per
side. Slice into strips and set aside.
Combine walnuts, egg whites and brown sugar. Place on a lightly oiled cookie
sheet and cook at 325 degrees until golden brown, about 3 to 4 minutes. Set
aside, let cool. After walnuts have cooled, break apart into small pieces.
Combine blue cheese, cherries, walnuts and lettuce. Toss with dressing. Top with
sliced chicken and serve.