Recipes|Featured Main
Grilled Chicken Salad with Pickled Cherries
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT45M15 Minutes
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Yield:4 Servings
Ingredients
- 1 pound cherries, de-stemmed and pitted
- 2 sprigs fresh tarragon or thyme
- 1 teaspoon peppercorns
- 1 cup water
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 1 pound boneless skinless chicken breast
- ½ cup marinade or vinaigrette
- Salad greens
- Marinated sheep or goat cheese
- Roasted or candied nut
- 453.59g cherries, de-stemmed and pitted
- 2 sprigs fresh tarragon or thyme
- 4.26g peppercorns
- 236.59ml water
- 236.59ml apple cider vinegar
- 4.26g salt
- 38.34g brown sugar
- 453.59g boneless skinless chicken breast
- 118.29ml marinade or vinaigrette
- Salad greens
- Marinated sheep or goat cheese
- Roasted or candied nut
Pickled cherries? Yes! It's a great way to keep a delicious summer staple around longer. And this zesty, crisp salad is fantastic way to take advantage of their tart flavors.
Preparation
STEP 1
Fill a quart sized jar with pitted cherries, herb sprigs, and peppercorns.
STEP 2
In a small pot heat water, vinegar, salt, and brown sugar until it comes to a simmer and sugar is dissolved. Pour over cherries until jar is filled (may not need all the liquid).
STEP 3
Cover cherries and refrigerate for 24 hours.
STEP 4
Marinate chicken breasts with favorite marinade or vinaigrette for at least one hour to overnight.
STEP 5
Heat grill to medium-high heat. Grill chicken until internal temperature reaches 165°. About 6-8 minutes per side.
STEP 6
Build salad with greens, sliced grilled chicken, sheep cheese, and pickled cherries. Drizzle pickling liquid over salad along with olive oil (or cheese marinade oil), and top with nuts. Serve and love every bite.
Options
Cherries will keep in your fridge for up to 2 weeks.
Use remaining cherries as a snack, alongside a cheese board, or with steak or pork chops.
Simple chicken marinade recipe: ½ cup olive oil, 1 teaspoon dried oregano, 1 teaspoon dried garlic, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon pepper.