Bon Appétit delivers again! I thumbed through my June issue (yet again) and I was tempted by the fantastic section featuring cherry recipes. Ryan's mom gave us a huge bag of cherries just the other day so I wanted to do more then just snack on them all day. They are delicious!
Over the past 2 weeks I've been eating alot of rich and heavy food and drinking many a glass of champagne, rosé, and beer. It's time to shape up! This salad called for radishes and croutons - which I forgot to buy - but I think using boneless chicken breast with the skin on is key here! It adds so much flavor to such a simple and delicious dish, regardless of which ingredients you may choose to leave out, or in my case forget to purchase.
BUTTER LETTUCE, CHICKEN, AVOCADO AND CHERRY SALAD | Recipe inspired by Bon Appétit June 2011
1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons honey
1 garlic clove, minced
1/4 cup extra-virgin olive oil, plus additional for chicken
Kosher salt and freshly ground black pepper
2 chicken breast with the skin on
2 avocados, pitted, cut into 1/4 inch slices
1 pound fresh cherries, stemmed, pitted, and lightly crushed
2 heads butter lettuce, cored and torn into pieces
1 | Prepare Barbeque (med-high heat). Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside.
2 | Place chicken breasts in a medium bowl. Turn to coat with roughly 2 tablespoons olive oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes; cut chicken breast into strips.
3 | Place chicken meat in a large bowl. Add cherries, avocado, butter lettuce and drizzle with vinaigrette; toss to coat. Divide salad among bowls.