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