Photography by Caitlin Bensel for Sweet July Magazine, Spring 2021 Issue

Grilled Chicken Salad with Goat Cheese and Dried Cherries

By Sweet July

Eating healthy and eating delicious are not mutually exclusive. It’s actually quite the opposite, and we think this salad proves it.

Serves: 4

Time: 30 minutes, plus 1 hour to marinate

Chicken breast is a fantastic lean protein that just needs a little love to really shine.

A good marinade and a grill or grill pan will do the trick—and this marinade is something special that we recommend you use over and over. The salad itself is layers upon layers of flavor with goat cheese, dried cherries, crisp apple and thinly sliced red onion. Pair with our Blush Sangria to make it a menu perfect for a warm summer evening.

Ingredients

- GRILLED CHICKEN
- 4 (8-ounce) boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp dark brown sugar
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 2 garlic cloves, minced
- 1 thyme sprig
- 1 rosemary sprig

- SALAD
- 8 cups baby kale
- 1 medium-size Granny Smith apple, peeled, cored, and thinly sliced (2 cups)
- 4 oz goat cheese, crumbled
- 1/2 cup sliced red onion
- 1/2 cup dried cherries

- HONEY-MUSTARD VINAIGRETTE
- 3/4 cup olive oil
- 1/2 cup fresh lemon juice (from 2 lemons)
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp minced shallot
- 1 tbsp apple cider vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 garlic clove, minced

Instructions

STEP 1

Place chicken in a large ziplock plastic bag. Whisk together vinegar, lemon juice, oil, sugar, mustard, salt, pepper and garlic in a bowl until combined; pour over chicken in bag. Add thyme and rosemary, seal bag, and massage the mixture to coat chicken. Refrigerate at least 1 hour or up to 4 hours. Remove chicken from bag, and discard marinade. Preheat grill to medium-high (400° to 450°). Place chicken on oiled grill grates; grill, covered (or cook chicken on the stove in an oiled grill-pan over medium-high), until a thermometer inserted into thickest portion of meat registers 165° and juices run clear, 6 to 8 minutes per side. Transfer chicken to a plate; let rest 5 minutes. Slice crosswise into 1/2-inch-thick slices, and set aside.