New This Month

Under 30 Minutes

Seared-Chicken Salad with Cherries and Goat Cheese Dressing


Cherries aren't only for jams and pies -- these juicy, ruby red summer beauties are ripe for the picking in this refreshing salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2008


  • 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


  1. In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.

  2. 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.

  3. Divide lettuce among 4 plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.

Reviews Add a comment

  • MS11718927
    29 JUL, 2009
    I made the dressing with sour lean and it was light and the right texture for dresssing.
  • MS112605665
    8 JUN, 2009
    I agree about making the dressing thinner. I also thinned with milk, but I thought that still the texture of the dressing for the salad was wrong. All the sour cream made it so heavy. I'd keep the goat cheese -- a nice foil for the cherries and chicken -- but I might just dress the greens ahead of time with a lemon vinaigrette before layering on the cheese, cherries, chicken, and nuts.
  • krunyen
    18 JUN, 2008
    I'm not sure what consistency the dressing is supposed to be, but I found it to be very thick. I thinned it out with a little milk. Otherwise this salad is absolutely delicious!