Salad with Fresh Cherries and Goat Cheese Dressing

Apparently this is the week of fruity salads (see white nectarine salad).  With the abundance of fresh, amazing fruit available, it is no wonder that I've been sneaking it into everything lately!  Last weekend, I had a small, impromptu dinner party with a few of my girlfriends.  I was heading to Montreal for an economics conference* the next day, and had a ton of delicious fruit that needed to be eaten before I left.  So, I invited a few friends over and made a meal based on cherries, blackberries, and peaches!  My friends brought the wine (and ice cream!) and we had a lovely evening.

This salad is really fun, with juicy cherries and a creamy, tangy dressing.  (While the dressing was good and different than I'd usually make, I might just do a basic balsamic vinaigrette next time and just add goat cheese on its own.)  It also reminded me how much I love butter lettuce!

Also, ladies, here is a giveaway that you can't miss!! The lovely ladies behind Joyfully Gray and Pink Peonies are giving away a beyond gorgeous Kelly green J.Crew bag today over at Pink Peonies! Go enter!!

*Did you know that I'm an Economist?

Salad with Fresh Cherries and Goat Cheese Dressing

From Martha Stewart

1/2 cup reduced-fat sour cream
1/2 cup crumbled fresh goat cheese (2 ounces)
2 tablespoons snipped fresh chives
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pound chicken breast, pounded flat
1 head butter lettuce, torn into bite-size pieces
1/2 pound (2 cups) Bing cherries, pitted and halved
1/4 cup walnut pieces (I used pecans since my grocery store didn't have walnuts for some odd reason)

In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.

In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook until opaque throughout, 2 to 3 minutes per side. Thinly slice chicken crosswise. (I baked my chicken for 30 minutes at 375°F).

Divide lettuce among four plates; top with chicken, cherries, and walnuts.  Or mix everything together in a large bowl. Serve salad with dressing alongside.