Chicken, Goat Cheese and Cherry Salad

By fuzzygroup

Ingredients

• 1/2 cup coarsely chopped pecans
• 2 boneless skinless chicken breasts (about 3/4 pound)
• salt + pepper
• 5 tbsp extra virgin olive oil
• 1/2 cup water
• 2 1/2 tbsp orange marmelade
• 2 1/2 tbsp sherry vinegar (or cider vinegar)
• 1 small shallot minced
• 12 oz cherries, pitted and halved
• 1 5oz bag mesclun greens
• 4 oz goat cheese crumbled

Preparation

Step 1

1. In medium non stick skillet, toast pecans over medium high heat until browned and fragrant about 5 minutes. Transfer to plate and wipe out skillet. Pat chicken dry and season with salt & pepper. Heat 1 tbsp oil in now empty skillet until smoking and cook chicken until browned, about 3 minutes. Flip chicken, stir in water and 1 tbsp marmelade. Simmer covered over medium heat until cooked through, 5 to 7 minutes. Transfer to cutting board.

2. In large bowl, combine remaining marmalade, vinegar and shallot. Slowly whisk in remaining oil, season with salt & pepper. In small bowl toss cherries with 1 tbsp dressing.

3. Add mesclun to dressing, toss to combine and divide amount individual plates. Top with cherries, pecans and goat cheese. Slice chicken crosswise and arrange on top of salad. Serve.