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
½ 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.

Dressing Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • ½ cup cherry wine, reduced to 2 tablespoons (or may substitute 1 tablespoon grenadine)
  • 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.

    Salad Ingredients

  • ½ cup walnut halves
  • 2 egg whites
  • 2 tablespoons brown sugar
  • 4 cups romaine, diced
  • 2 tablespoons blue cheese crumbles
  • ½ 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.

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