This cherry almond grilled chicken salad is a light and healthy meal you can enjoy all summer long! (gluten-free)
Y’all, I think I have a problem. I can’t make salads without adding fruit.
For some reason, when I go to the refrigerator to make a salad, all of the sweet seasonal fruit just calls to me, and I can’t not add at least one delicious fruit ingredient. Salads just seem incomplete without fruit to me.
Can you blame me with all of the glorious fresh fruit available this time of year? Making a big, filling salad for dinner just seems like another great excuse to eat ALL of the summer fruit, from peaches to berries and cherries, even watermelon. They all go in my summer salads.
This cherry almond grilled chicken salad makes use of gorgeous summer cherries in a hearty dinner salad that is easy to make and tastes amazing! It is actually the first recipe where cherries have made an appearance on Lively Table.
That’s because I used to not like cherries. Say whaaat?! Yes, cherries used to be the one fruit that I couldn’t stand (besides papayas – I just can’t). Maybe it was the neon, syrupy sweet maraschino cherries that turned me off of them, but I never ate cherries until this year. But I gave them another chance, and I am loving them this season!
Beautiful summer cherries are the star of this yummy summer salad. It’s easy to put together while you grill the chicken, and features all of my salad favorites – goat cheese, marcona almonds, and basil. The creamy poppy seed dressing adds just a hint of sweetness and tang. You can also use a balsamic or blush vinaigrette if you prefer.
This cherry almond grilled chicken salad is so summery and fresh and makes the most perfect dinner on hot nights when you don’t want something heavy. I like to throw a couple of pieces of homemade sourdough bread on the grill to serve with it, and add a nice glass of rosé to complete to mood. The perfect summer meal, done.
This cherry almond grilled chicken salad is a light and healthy meal you can enjoy all summer long! (gluten-free)
Ingredients
- 1 6-8 oz boneless skinless chicken breast
- Coarse sea salt
- Freshly cracked pepper
- 2 tbsp balsamic vinegar
- 2 tbsp worcestershire sauce
- Avocado oil (or olive oil)
- 1 (5oz) package baby spinach or spring mix
- 1 cup fresh cherries, pitted and halved
- 1/3 cup marcona almonds
- 1 oz goat cheese, crumbled
- 1/4 cup basil leaves
- 2 tbsp nonfat plain greek yogurt
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp water
- 3 tsp agave nectar or maple syrup
- 1 tsp poppy seeds
- Pinch salt
Instructions
- Heat grill to medium high heat. Sprinkle chicken breast with salt and pepper on both sides. Pour balsamic and worcestershire sauce over the top and let marinate while the grill heats.
- Once grill is hot, lightly oil chicken with avocado oil. Grill chicken over direct heat 5 minutes on each side before moving to indirect heat until internal temperature reaches 165° F. Remove from grill and slice.
- While chicken is cooking, place spinach or spring mix in a bowl. Add cherries, almonds, goat cheese and basil.
- To make the dressing, add all ingredients to a mason jar or other container with a lid and shake to combine.
- Add sliced chicken and dressing to salad and serve.
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