Roasted Cherry Chicken Salad with Basil Lemon Dressing
Roasted cherries, juicy spice-rubbed chicken, and a fresh and flavorful basil lemon dressing make for a dream summer salad in this showstopper cherry chicken salad!
Servings 6 servings
Ingredients
Basil Lemon Dressing
- 1/2 cup firmly-packed basil leaves
- 1 medium clove garlic, minced
- 1/3 cup freshly-squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or agave nectar
- Salt and pepper to taste
Roasted Cherry Chicken Salad
- 2 cups pitted and halved fresh sweet cherries
- 1 tablespoon honey or agave nectar
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1-1/2 teaspoons smoked or regular paprika
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1-1/2 lbs boneless skinless chicken breasts (2-3 medium breasts)
- 3 cups firmly-packed kale leaves
- 3 cups firmly-packed spring greens mix
- 1/2 cup sliced almonds, toasted
- 8 oz fresh mozzarella pearls
Instructions
Lemon Basil Dressing
- Combine all dressing ingredients in a blender or food processor and blend until completely smooth, scraping down sides as necessary. Season with salt and pepper to taste and set aside.
Roasted Cherry Chicken Salad
- Lightly grease a large sheet pan and preheat oven to 400F. Toss cherries, honey, and lemon juice on one half of sheet pan and arrange in a single layer.
- In a small bowl, combine garlic powder, onion powder, paprika, basil, cayenne, salt, and pepper. Rub spice mixture evenly all over chicken breasts and arrange chicken breasts on other half of sheet pan with cherries.
- Roast chicken and cherries at 400F 10-15 minutes until cherries are soft and juicy. Use a spatula to scrape cherries off sheet pan and transfer to a bowl. Continue baking chicken an additional 5-10 minutes until chicken registers 165F.
- Transfer chicken to a cutting board and allow to cool several minutes. Once slightly cooled, thinly slice chicken breast.
- Place kale in a large bowl and toss in 1 tablespoon lemon basil dressing. Massage kale well with your fingers until tender.
- Arrange kale and spring greens on a serving platter. Arrange chicken slices, roasted cherries, toasted almonds, and mozzarella on top. Drizzle salad with dressing and serve immediately. Enjoy!
Notes
Storing Instructions
Salad is best if served immediately after assembly.