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.
 

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.

Louismann