Honorable Mention recipe in the Garden-Fresh Recipe Contest.
-Lily Julow, Gainesville, Florida
In a medium bowl, whisk the vinegar, ¼ cup of olive oil, garlic, cherry spread, brown sugar, and salt. Pour the ingredients into a large zippered bag. Add the chicken, seal the bag, and refrigerate for at least 2 hours and up to 24 hours, turning the chicken occasionally to make certain that all of the parts are coated with marinade.
Remove the chicken from the marinade and let the excess drip off. Put 1 tablespoon of olive oil into a large skillet over high heat. Add the chicken and sauté for 5 to 7 minutes per side, or until it is browned on both sides and the chicken is cooked through. Transfer to a plate and keep warm.
In large bowl, toss the spinach, arugula, fennel, and grapes. In a small bowl, whisk the olive oil, balsamic vinegar, cherry spread, garlic, shallots, and salt and pepper to make a vinaigrette. Pour over the salad and toss to coat. Divide among four plates. Cut the chicken into long, thin strips and arrange on top of the salad.