Sunday, August 7, 2011

Chicken and Cherry Salad

Try tender butter lettuce for this salad. It’s easy to find organically grown varieties in most supermarkets. The mustard and dill dressing is tangy, while the cherries add some sweetness. You can roast the chicken thighs ahead of time and then bring them back to room temperature before shredding and serving.

8 skinless boneless chicken thighs
Sea salt and pepper
1 ½ tablespoons olive oil

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

½ - 1 lb. fresh cherries, stemmed, pitted, and lightly crushed
1 head butter lettuce, cored and torn into pieces
4 radishes, thinly sliced
1 tablespoon chopped chives or green onions

Preheat oven to 475°F.
Makes 4 servings

To cook chicken:
Sprinkle the chicken with salt and pepper. Heat the olive oil in a large heavy skillet. Cook the chicken until browned on one side, then flip over and brown on the other side. (Do this in two batches, if necessary.) Return all chicken to the skillet and place in the oven for about 10-15 minutes or until cooked through. Let the chicken rest for 10 minutes, then shred with two forks.

To make salad dressing:
Mix together lemon juice through olive oil. Season with salt and pepper.

Arrange lettuce on plates and top with shredded chicken, radishes, and cherries. Add either chopped chives or thinly sliced green onions.

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