California Grilled Chicken Salad

Dressing

• ½ cup liquid reserved from the tart cherries
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• ¼ cup olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

Chicken

• 3 boneless, skinless chicken breasts, about 1½ pounds total and an even thickness — about 1½ pounds total and an even thickness
• 1 tablespoon olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Salad

• 12 cups mixed greens, washed and thoroughly dried — washed and thoroughly dried
• 1 can pitted tart cherries packed in water, drained and gently patted dry, about 1½ cups; reserve ½ cup liquid — packed in water, drained and gently patted dry, about 1½ cups; reserve ½ cup liquid
• ¾ cup feta cheese, crumbled — crumbled
• 6 tablespoons red onion, thinly sliced — thinly sliced
• 6 tablespoons walnuts, coarsely chopped — coarsely chopped

1. Reduce Cherry Liquid: Drain the tart cherries over a measuring cup, reserving ½ cup of the liquid. Gently pat the cherries dry and refrigerate them while completing the remaining steps. Pour the reserved liquid into a small saucepan. Bring to a gentle simmer over medium heat and cook for 5 to 7 minutes, or until reduced by half to ¼ cup. Pour the reduction into a heatproof jar or small bowl and cool for 5 minutes.1 can tart cherries, ½ cup reserved cherry liquid
2. Make Dressing: Add the balsamic vinegar, honey, olive oil, salt, and black pepper to the cooled cherry reduction. Cover the jar and shake vigorously for about 20 seconds, or whisk in the bowl until glossy and lightly thickened. Set aside and shake again immediately before dressing the salad.2 tbsp balsamic vinegar, 1 tbsp honey, ¼ cup olive oil, ¼ tsp kosher salt, ⅛ tsp black pepper
3. Toast Walnuts: Place the walnuts in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and slightly darker. Immediately transfer the walnuts to a plate and let them cool.6 tbsp walnuts
4. Grill Chicken: Preheat a grill or grill pan over medium-high heat. Pat the chicken dry, brush it on all sides with the olive oil, and season evenly with the salt and black pepper. Grill for 5 to 7 minutes per side, turning once, until browned and the thickest part of each breast reaches 165°F. Transfer the chicken to a clean cutting board, rest for 5 minutes, and slice across the grain.3 chicken breasts, 1 tbsp olive oil, ¾ tsp kosher salt, ¼ tsp black pepper
5. Prepare Salad Base: Place the mixed greens in a large salad bowl. Shake the dressing and add about 3 tablespoons to the greens. Toss gently until the leaves are lightly coated, then transfer them to a large platter or divide them among individual plates.12 cups mixed greens, 3 tbsp prepared cherry-balsamic dressing
6. Add Toppings: Arrange the sliced grilled chicken over the greens. Scatter the tart cherries, feta cheese, red onion, and toasted walnuts evenly over the salad.3 grilled chicken breasts, drained tart cherries, ¾ cup feta cheese, 6 tbsp red onion, 6 tbsp toasted walnuts
7. Finish and Serve: Shake the dressing once more and drizzle another 2 to 3 tablespoons lightly over the completed salad. Serve immediately with the remaining dressing on the side.