Chicken Salad with Cherries, Orange and Goat Cheese

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Yield:    4 servings                           

4 each         Chicken breasts, about 4oz each
1 recipe        Basil Marinade (recipe follows), divided in half
To taste        Kosher salt and freshly ground black pepper
8 cups            Tender greens
36 each        Cherries, pitted and halved
¼ each        Red onion, thinly sliced
4 oz            Goat cheese
 

1.    Trim fat and skin from the chicken breasts; flatten with a meat mallet or side of a heavy cleaver between 2 pieces of plastic wrap to ½” thick and place in half of the marinade (reserve the remaining half for later). Allow to marinate 2-4 hours. Remove the chicken from the marinade, season with salt and pepper and bake, broil or grill until done; set aside.

2.    In a large bowl, combine salad greens, half of the cherries and red onion; toss with a few grains of kosher salt and some of the reserved marinade; arrange on a platter. Slice the chicken into bite size pieces and toss with a bit of the reserved marinade; arrange on top of the greens.

3.    Sprinkle the remaining cherries on top of the salad. To finish, top with the crumbled goat cheese and a few grinds of black pepper.

Herb Marinade

1 large            Orange, zested and juiced
2 tsp            Dijon mustard
3 Tbsp            Balsamic vinegar
½ tsp             Coriander seeds, freshly toasted and ground
¼ tsp            Aniseed, ground
1 Tbsp         Honey
¼ cup             Basil, chopped
¼ cup            Extra virgin olive oil
To taste        Kosher salt and freshly ground black pepper

1.    In a small saucepan, reduce orange juice over medium high heat by half; cool. Should yield a little less than 1/4 cup.

2.    In a small bowl whisk together the reduced juice, 1 tsp of the zest, mustard, vinegar, coriander, aniseed, honey and tarragon; whisk in the olive oil. Season to taste with salt and pepper.

3.    Divide the marinade in half in two glass bowls, reserving half for the salad dressing.