Grilled Chicken And Cherry Salad Recipes

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CHICKEN, PECAN & CHERRY SALAD



Chicken, Pecan & Cherry Salad image

Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. Grabbing a rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 13

8 cups torn mixed salad greens
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/3 cup chopped pecans, toasted
2 tablespoons crumbled blue cheese
2 tablespoons dried cherries
VINAIGRETTE:
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 tablespoons olive oil

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.

Nutrition Facts : Calories 414 calories, Fat 32g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

CHERRY CHICKEN SALAD



Cherry Chicken Salad image

After dining at a cafe in Michigan about 10 years ago, I tried duplicating this scrumptious twist on Chicken Salad at home. The cherries can be ordered on-line these days, which makes it much easier for those of us living where cherries are not readily available. Regular milk can be substituted for buttermilk, if necessary.

Provided by MIABING

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 9

3 cooked, boneless chicken breast halves, diced
⅓ cup dried cherries
⅓ cup diced celery
⅓ cup toasted, chopped pecans
⅓ cup low-fat mayonnaise
1 tablespoon buttermilk
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup cubed apples

Steps:

  • In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 12 g, Cholesterol 62 mg, Fat 12.7 g, Fiber 2.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 355.7 mg, Sugar 7.5 g

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD



Grilled Chicken Breast with Marinated Cherry Tomato Salad image

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

Provided by Marc Forgione

Categories     main-dish

Time 5h10m

Yield 2 servings

Number Of Ingredients 15

2 teaspoons coriander seeds
2 cups heirloom cherry tomatoes
1/4 red onion, thinly sliced
5 tablespoons extra-virgin olive oil
2 tablespoons fresh ginger juice
2 tablespoons fresh basil leaves, thinly sliced
1 tablespoon fresh mint leaves, thinly sliced
1 tablespoon sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
5 fresh basil leaves, torn
1 clove garlic, sliced
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

Steps:

  • For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
  • Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
  • In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
  • For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
  • Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
  • Serve the chicken with some of the marinated tomatoes on top.

GRILLED CHICKEN AND CHERRY SALAD



Grilled Chicken and Cherry Salad image

This fresh salad is the epitome of summer: tons of crunchy vegetables, bursts of fresh cherries, and all the elements of a great creamy chicken salad.

Provided by Kate Ramos

Time 40m

Number Of Ingredients 16

4 cup baby kale and/or baby spinach
12 ounce fresh sweet or tart red cherries, pitted and halved (about 2 cups)
1 cup small broccoli florets
1 cup carrots cut into matchsticks
0.5 cup thinly sliced red onion
0.25 cup dried tart red cherries
0.25 cup roasted, salted sunflower kernels
0.25 cup mayonnaise
2 - 3 tablespoon chopped fresh tarragon
1 tablespoon cider vinegar
1 tablespoon lemon juice
2 teaspoon sugar
0.5 teaspoon kosher salt
0.25 teaspoon ground mustard
Pinch ground black pepper
1 pound skinless, boneless chicken breast halves, grilled and sliced

Steps:

  • In a large bowl combine greens, fresh cherries, broccoli, carrots, onion, dried cherries, and sunflower kernels.
  • For dressing: In a small bowl whisk together mayonnaise, tarragon, vinegar, lemon juice, sugar, 1/2 tsp. kosher salt, the mustard, and a pinch of ground black pepper.
  • Combine dressing and salad; top with chicken. Serve immediately or chill, covered, up to 2 hours. Serves 6.

Nutrition Facts : Calories 243 kcal, Carbohydrate 16 g, Cholesterol 63 mg, Protein 20 g, SaturatedFat 2 g, Sodium 258 mg, Sugar 10 g, Fat 12 g, UnsaturatedFat 9 g

BUTTER LETTUCE, CHICKEN, AND CHERRY SALAD



Butter Lettuce, Chicken, and Cherry Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Chicken     Leafy Green     Fourth of July     Picnic     Quick & Easy     Back to School     Backyard BBQ     Dinner     Lunch     Cherry     Spring     Summer     Birthday     Party     Potluck     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons honey
1 garlic clove, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved
4 thick slices rustic bread, crusts removed, torn into 3/4" pieces
1 pound fresh cherries, stemmed, pitted, and lightly crushed
3 heads butter lettuce, cored and torn into pieces
4 radishes, thinly sliced
1 tablespoon chopped chives

Steps:

  • Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
  • Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
  • Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.

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