INGREDIENTS
1 lb. chicken breast, pounded thin
1/4 c. extra-virgin olive oil, plus more for drizzling
kosher salt
Freshly ground black pepper
2 c. cherries, pitted and halved, divided
2 tbsp. red wine vinegar
1 head green leaf lettuce
1 c. shredded radicchio
2 green onions, chopped
1 c. Sliced Cucumbers
1/2 c. Freshly Chopped Parsley
DIRECTIONS
- Preheat grill or grill pan over high heat.
- Rinse and dry chicken with paper towels, then drizzle with olive oil and season with salt and pepper. Grill chicken for 2 minutes on each side. (Internal temperature should be 165°.) Transfer to plate to rest and slice on diagonal.
- In a medium jar add 1 cup cherries, vinegar, 1/4 cup olive oil, salt and pepper. Shake well and refrigerate until ready to serve.
- Toss together green leaf lettuce, radicchio, green onions, cucumbers and remaining cherries. Shake dressing well and drizzle over salad. Top with grilled chicken and garnish with parsley.
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CL::JG
