Grilled Chicken with Cherries, Strawberries and Arugula

Adapted from Whole Living (June 2011)

A super quick dinner that takes advantage of the season’s best fruit, you can easily adapt this recipe to fit the best produce at the moment. I added strawberries to this recipe, which called for cherries. I could also envision thinly sliced apricots or wedges of juicy peach. For those that don’t like fruit with their meat, serve the fruit on the side or for dessert instead and top the chicken with the salad only.

1 small shallot, thinly sliced
2 teaspoons red wine vinegar
3 tablespoons olive oil, divided
4 small boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 cup sliced strawberries
1 cup sliced, pitted cherries
2 cups baby arugula

In a small bowl, combine shallot with vinegar and 2 tablespoons olive oil. Allow to rest while you prepare the chicken and the salad. The shallot will mellow and soften slightly in the vinegar as it sits.
Heat the grill to medium high direct heat. Rub the remaining tablespoon of oil on the chicken breasts and season with salt and pepper. Grill the chicken until just cooked through. If the chicken breasts are not too thick, this shouldn’t take more than a few minutes per side. Watch them closely so they don’t become dry.
Meanwhile, toss the berries and cherries with the shallot mixture and the arugula until coated with dressing. Season with salt and pepper. Top each chicken breast with salad and serve immediately.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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