PREP TIME: 25 minutes
TOTAL TIME: 25 minutes
Not to be confused with tart sour or pie cherries, Bing cherries lend a sweet tang to this salad. If you prefer, you can substitute feta cheese for the goat cheese and pecans for the walnuts.
1/2 cup reduced-fat sour cream
1/2 cup crumbled fresh goat cheese (2 ounces)
2 tablespoons snipped fresh chives
2 teaspoons white wine vinegar
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
1 pound chicken cutlets
1 head Boston or Bibb lettuce, torn into bite-size pieces
1/2 pound (2 cups) Bing cherries, pitted and halved
1/4 cup walnut pieces
1. In a small bowl, whisk together sour cream, goat cheese, chives, vinegar and 2 tablespoons water; season with salt and pepper. Set dressing aside.
2. In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Working in batches, cook until opaque throughout, about 2 minutes to 3 minutes per side. Thinly slice chicken crosswise.
3. Divide lettuce among four plates; top with chicken, cherries and walnuts. Serve salad with dressing alongside. Serves 4.
Per serving: 356 calories; 20 g fat (6 g saturated fat; 51 percent calories from fat); 14 g carbohydrates; 95 mg cholesterol; 269 mg sodium; 33 g protein; 2 g fiber.
Per serving: 356 calories; 19.5 grams fat (6 grams saturated fat); 32.7 grams protein; 13.7 grams carbohydrates; 2.4 grams fiber
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.