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 DressingFrom 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.