Grilled Chicken with Cherries, Shallots, and Arugula
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Whole Living, June 2011
- Yield Serves 2
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Ingredients
- 1 small shallot, halved lengthwise and thinly sliced
- 1 teaspoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 pound (2 halves) boneless, skinless chicken breast
- Coarse salt and freshly ground black pepper
- 8 ounces (2 cups) sweet cherries, pitted and halved
- 1 cup baby arugula
Directions
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Combine shallot, vinegar, and 1 tablespoon oil and set aside.
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Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes.
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Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.
Grilled Chicken with Cherries, Shallots, and Arugula
Russell's Sunday Dinner
Sunday Dinner Guest Dr. Julie Iezzi, PhD
Nutritious and Delicious!