Yield: 4 servings
Ingredients:
4 boneless, skinless chicken breasts
4 cups arugula
2 cup pitted cherries
8 tablespoons olive oil, divided
4 teaspoons white balsamic vinegar
1/2 teaspoon lemon juice
2 tablespoon whole grain mustard
1 medium shallot, thinly sliced
Salt and freshly cracked pepper
Directions:
- Preheat grill to high.
- Drizzle 2 tablespoons of olive oil over chicken and season liberally with salt and pepper.
- Pit the cherries and cut some in half leaving some whole.
- Place the cherries on a grill pan or aluminum foil so they don’t fall through the grill grates.
- Place the chicken on the grill at the same time.
- Grill cherries just until they start to caramelize.
- Grill chicken 8-10 minutes per side or until the internal temperature reaches 160°F.
- While the chicken and cherries are grilling in a small bowl whisk together the remaining 6 tablespoons of olive oil, white balsamic vinegar, mustard, 1/2 teaspoon lemon juice, and season with salt and pepper to taste.
- To serve mix the cherries into the shallot sauce.
- Top the arugula with a chicken breast and pour the warm cherry sauce over the chicken.