Chicken Salad with Cherries and Arugula

Recipe by Anne WIllan, Good Food, No Fuss

(serves 4 for supper)
1 lb. boneless, skinless chicken breasts, cut into
1-inch cubes
olive oil, salt and pepper
1/2 lb. cherries, pitted and halved*
4 scallions, sliced
1/2 lb. arugla**
2 Tablespoons sesame seeds, toasted

(dressing)
juice of 2 lemons
1 teaspoon dijon mustard
1-inch piece ginger root, grated
1 teaspoon ground coriander
1/4-1/2 cup olive oil
2 Tablespoons chopped cilantro
salt and pepper

Toss the chicken with olive oil, salt and pepper and cook on a grill pan or under the broiler for approximately 3 minutes per side (should be cooked through but still juicy). Set aside to cool while you prep the other ingredients.

Wisk together dressing ingredients. Toss with greens and chicken. Plate the chicken salad and top with cherries and sesame seeds.

*If you don’t have a cherry pitter, the tip of a vegetable peeler works fine.
** I made this salad using farmer Ted’s salad greens and it was delicious!