Friday, May 13, 2005

Chicken Salad with Cherries and Goat-Cheese Dressing

Chicken Salad with Cherries and Goat-Cheese Dressing (Adapted from Everyday Food)

2 ounces crumbled fresh goat cheese
1/2 cup sour cream
2 tablespoons chopped chives
2 tablespoons water
2 teaspoons white-wine vinegar
salt and fresh ground black pepper
1 1/2 tablespoons canola oil
16 ounces chicken cutlets
1 large head Boston lettuce, torn into bite-size pieces
2 cup sweet cherries, pitted and halved
1/3 cup chopped walnuts, toasted walnut pieces

In a small bowl, whisk together goat cheese, sour cream, chives, water and vinegar - season to taste with salt and pepper.

In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Place chicken into the skillet, working in batches if needed, and cook until opaque throughout, about 2 to 3 minutes per side. Remove and place on a cutting board to rest for 5 minutes. Thinly slice chicken crosswise.

Divide lettuce between four plates - evenly top with the cooked chicken, cherries and walnuts. Serve with dressing alongside.

Makes 4 servings.

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