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Chicken Cherry Summer Salad

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 600kcal

Ingredients

For the Salad

  • 8 oz Chicken breast boneless skinless
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Sliced almonds
  • 6 cups Romaine lettuce chopped
  • 2 cups Fresh cherries pitted
  • 1/4 cup Red onion thinly sliced
  • 2 oz Goat cheese crumbled

For the Dressing

  • 1 TBSP Balsamic vinegar
  • 1/2 TBSP Dijon mustard
  • 1/2 TBSP Maple syrup
  • 3 TBSP Extra-virgin olive oil
  • 1/4 tsp Salt
  • Black pepper to taste

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes
US Customary - Metric

Instructions

  • Prep the Chicken: Season the chicken breast with salt and pepper on both sides. Drizzle with olive oil.
  • Preheat the grill over medium heat.
  • Grill the chicken until cooked through (internal temperature of 160°F or 71°C), then let it rest for 5 minutes before slicing into bite-sized pieces.
  • In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 4 - 5 minutes. Remove from heat and set aside.
  • Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and black pepper until well combined.
  • Assemble the Salad: Portion the lettuce. Arrange grilled chicken, cherries, red onion, crumbled goat cheese, and toasted almonds over the greens.
  • Drizzle the prepared dressing over the salad.
  • Make the lemon sparkling water: Combine sparkling water and lemon slices. Serve over ice if desired.
  • Serve the salad with lemon sparkling water.

Nutrition

Calories: 600kcal | Carbohydrates: 19g | Protein: 35g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 655mg | Potassium: 1011mg | Fiber: 7g | Sugar: 9g | Vitamin A: 12623IU | Vitamin C: 37mg | Calcium: 174mg | Iron: 4mg