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!

Cherry Sorbet

If you have an ice cream maker, here’s another cherry treat from Barbara Kingsolver’s Animal, Vegetable, Miracle. Visit animalvegetablemiracle.com for the recipe.

Swimming Cherry Soup

Clotilde Dusoulier, chocolateandzucchini.com

(Makes 4 servings)
1 pound fresh cherries, sweet and juicy
1/2 cup brown sugar
1 cup water
2 teaspoons lemon zest
1 cup red wine, fruity and spicy
butter wafers for serving

Rinse and drain the cherries. Discard the stems and pit the
cherries. Combine the water and sugar in a medium saucepan and bring to a simmer, uncovered. Add in the red wine and lemon zest. Bring back to a simmer and cook for three minutes over medium heat, stirring from time to time.

Add in the cherries and wait until the liquid returns to a simmer. Count two minutes then remove pan from heat. Cover with a lid, let cool to room temperature on the counter, then refrigerate.

This is best made a day ahead so the flavors have time to develop, but it tastes fine the same day. It can be served chilled, at room temperature or slightly warm with wafers for dipping.