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Grilled Chicken with Cherries, Shallots, and Arugula


Tossing sweet, juicy cherries with a grilled chicken salad brings the flavor to a whole new level.

  • Servings: 2

Photography: Raymond Hom

Source: Whole Living, June 2011


  • 1 small shallot, halved lengthwise and thinly sliced
  • 1 teaspoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 pound (2 halves) boneless, skinless chicken breast
  • Coarse salt and freshly ground black pepper
  • 8 ounces (2 cups) sweet cherries, pitted and halved
  • 1 cup baby arugula


  1. Combine shallot, vinegar, and 1 tablespoon oil and set aside.

  2. Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes.

  3. Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.

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