Chicken goat cheese and cherry salad with toasted pecans
Ingredients: serve 4
2 boneless, skinless chicken breasts about ¾ pound) salt and pepper
5 tablespoons extra virgin olive oil
½ cup water
2 ½ tablespoons orange marmalade
2 ½ tablespoons sherry vinegar
1 small shallot, minced
12 ounces cherries, pitted and halved
1 (5 ounce) bag mesclun greens
4 ounces goat cheese, crumbled (about 1 cup)
- In medium nonstick skillet, toast pecans over medium high heat until browned and fragrant, about 5 minutes. Transfer to plate, set aside, and wipe out skillet. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in now empty skillet over medium high heat until just smoking. Cook chicken until browned, about 3 minutes. Flip chicken, then stir in water and 1 tablespoon marmalade. Simmer, covered, over medium heat until chicken is cooked through, 5 to 7 minutes. Transfer to cutting board.
- In large bowl, combine remaining marmalade, vinegar, and shallot. Slowly whisk in remaining oil. Season with salt and pepper. In small bowl, toss cherries with 1 tablespoons dressing.
- Add mesclun to dressing, toss to combine, and divide among individual plates. Top with cherries, pecans, and goat cheese. Slice chicken crosswise and arrange on top of salad. Serve.