I've held a long-standing preference for eating fresh cherries over cooking with them. In fact, my favorite way to consume them is simply off the stem. Our Berry Tempting series, however, has encouraged me to broaden my cherry horizons, and I've not only discovered that the stone fruits work well in a savory salsa, but also as the sweet touch to an entrée salad. If you love a contrast of flavor profiles and textures, but you're over the predictable spinach-bacon or strawberry-pecan pairings, you'll flip for this healthy and creative yet fast and easy meal. Fresh, in-season Bings are the crucial ingredient. They add a burst of sweet juice, along with a lingering pucker, to the crunchy combo. For the recipe, keep on reading.
- 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, such as safflower
1 pound chicken cutlets
1 head Boston lettuce, torn into bite-size pieces
1/2 pound (2 cups) Bing cherries, pitted and halved
1/4 cup walnut pieces
- 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.
- Divide lettuce among four plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.
- North American
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