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.
Everyday Food, June 2008
40 Ratings
- 5 star values: 6
- 4 star values: 10
- 3 star values: 20
- 2 star values: 2
- 1 star values: 2
Martha Stewart Member
Rating: Unrated
07/29/2009 I made the dressing with sour lean and it was light and the right texture for dresssing.
Martha Stewart Member
Rating: Unrated
06/08/2009 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.
Martha Stewart Member
Rating: Unrated
06/18/2008 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!
Advertisement