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

Method:

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

Method:

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.