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Grilled Chicken with Cherries, Shallots, and Arugula

  • servings: 2
Photography: Raymond Hom


  • 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. Step 1

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

  2. Step 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. Step 3

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

Whole Living, June 2011

Reviews (2)

  • 26 Jul, 2013

    I Love this recipe.. I saute the Shallots w/ some Olive Oil and at the last minute I toss in the red wine vinegar and Cherries. Yummo
    This is such a simple recipe and easy. The arugula adds dept to the whole dish.

  • 28 Jan, 2013

    Grilled Chicken with Cherries, Shallots, and Arugula
    Russell's Sunday Dinner
    Sunday Dinner Guest Dr. Julie Iezzi, PhD
    Nutritious and Delicious!