This is a truly delicious combination that makes the most of seasonal cherries. Out of season you can swap in tinned fruit in juice or frozen cherries but the texture will lack that fresh cherry ‘crunch’. Another option when cherries are out of season, would be a combination of dried cranberries and cranberry juice with some mandarin segments for a zingy garnish.
Serves 4 or 6 as a starter
Prep: 10 minutes
Cook: 10 – 15 minutes
Ingredients:
Salad:
500g chicken cut as schnitzels
2 tbsp Tuscanini balsamic glaze
300g mixed salad leaves
200g fresh cherries, pitted and halved
100g mixed baby plum tomatoes
1 small red onion thinly sliced into half moons
50g sliced radishes
Garnish:
Tuscanini balsamic glaze
50g pomegranate seeds
50g slivered pistachios - optional
25g finely chopped tarragon or parsley or a mix
Dressing:
100ml 100% cherry juice
100g pitted black cherries
60ml Tuscanini balsamic glaze
1 tsp smooth Dijon mustard
80ml olive oil
1 tsp sugar or sugar substitute
Salt and freshly milled pepper to taste
Method:
- Pre-heat your grill or griddle pan to medium-high heat. Brush the chicken with approximately two tablespoons of the balsamic glaze and grill or griddle for approximately 3-4 minutes per side until the chicken is cooked through and there is no pink meat visible.
- Remove the chicken to a plate to cool to room temperature.
- Make the dressing by placing all the ingredients except the sugar into a high-speed or regular blender or food processor and blitz until smooth.
- Taste and adjust the seasoning; you may need to add the sugar if the cherries are very tart. Refrigerate until ready to use.
- Assemble the salad by arranging the leaves on a large platter or individual plates; top with the remaining salad ingredients and cooled chicken.
- Spoon a little of the dressing over the salad before garnishing with the pomegranate seeds, pistachios if using, and fresh herbs. Then drizzle with balsamic glaze.
- Pour the rest of the dressing into a bowl or jug to accompany the dish.
