Cherry Balsamic Chicken Salad With Spinach, Arugula, Fennel, and Grapes

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 to 6 servings.
Category
Poultry
Course
Main Dish
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

Looking for a fresh, flavorful salad that’s perfect for lunch or a light dinner? This Cherry Balsamic Chicken Salad combines tender marinated chicken with crisp spinach, peppery arugula, sweet grapes, and crunchy fennel, all tossed in a tangy cherry balsamic vinaigrette. 

This garden-fresh recipe is both elegant and easy to make: ideal for entertaining or enjoying a healthy, seasonal meal at home.

CHICKEN:

Ingredients
1/2 cup white balsamic vinegar
1/4 cup plus 1 tablespoon olive oil, divided
2 medium cloves garlic, pressed or mashed
1/4 cup cherry fruit-only spread
1/4 cup packed brown sugar
1 teaspoon salt
4 boneless, skinless chicken breast halves

Instructions

  1. In a medium bowl, whisk the vinegar, 1/4 cup of olive oil, garlic, cherry spread, brown sugar, and salt. Pour the ingredients into a large zippered bag. 
  2. 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.
  3. 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. 
  4. 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.

SALAD:

Ingredients
1 bunch (5 ounces) baby spinach leaves
1 bunch (5 ounces) arugula or cress, tough stems discarded
1 large bulb fennel, trimmed, cored, and cut into a fine julienne
2 cups seedless red grapes, halved
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 teaspoons cherry fruit-only spread
1 medium clove garlic, finely minced
2 medium shallots, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Instructions

  1. In large bowl, toss the spinach, arugula, fennel, and grapes. 
  2. In a small bowl, whisk the olive oil, balsamic vinegar, cherry spread, garlic, shallots, and salt and pepper to make a vinaigrette. 
  3. Pour over the salad and toss to coat. Divide among four plates. 
  4. Cut the chicken into long, thin strips and arrange on top of the salad.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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