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




  • 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 4 plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.

Reviews (3)

40 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 20
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
I made the dressing with sour lean and it was light and the right texture for dresssing.
Rating: Unrated
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.
Rating: Unrated
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!