It’s so hot these days, I thought it would be a great time for a salad. I opened the fridge and found some dried cherries sitting there and knew they would be a good start. I added an apple and some brown sugar pecans. For the vegetarians out there that would be perfect, but in my house I’m surrounded by men who like meat so I added some grilled chicken to the mix.
The salad consists of Spinach, 1 sliced apple, 1/4 cup dried cherries, 1/4 cup sliced shallots and 1/4 cup cranberry juice. Must have been in a hurry when taking pictures, I forgot the cranberry juice.
Layer your spinach in a bowl and add the sliced grilled chicken, cherry apple mixture with a sprinkle of brown sugar pecans on top.
Cherry Apple Spinach Salad with Grilled Chicken
1 bag Spinach
1/4 cup sliced Shallots
1/4 cup Dried Cherries
1 Apple, cored, peeled and sliced
1/4 cup Cranberry Juice
Brown Sugar Pecans
Drizzle olive oil in a small saucepan. Add shallots and cook 2 minutes until they become translucent. Add cherries and apples, continue cooking until apples become tender. Add cranberry juice and simmer until juice begins to reduce. Add the dressing mix and stir for 1 minute.
Assemble salad with spinach, top with grilled chicken slices, cherry apple mixture with brown sugar pecans sprinkled on top.
3 boneless skinless Chicken Thighs
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Thyme
1 clove Garlic, grated on a fine microplane grater
Combine salt, pepper, thyme and garlic together to make a paste. Rub on both sides of chicken thighs, drizzle with olive oil and place on a hot grill. Grill chicken over medium high heat approximately 5 – 7 minutes on each side. (Not too high or the chicken will burn). When the chicken has browned on both sides and juices run clear it’s ready.
Let chicken rest for a few minutes and slice diagonally into bite size slices.
1 tablespoon Cider Vinegar
1 teaspoon Dijon Mustard
3/4 teaspoon Brown Sugar
1 clove Garlic, minced
1/4 teaspoon Thyme
Combine all ingredients with a wire whisk.