After work, I swung over to the grocery store to pick up a few last minute ingredients for the salad. I needed:
- Lettuce. That one was easy. I got whatever lettuce was on sale.
- Chicken Cutlets. Less easy. They didn't have chicken cutlets that day, so I asked the butcher to slice a couple chicken breasts in half for me. I should have been a bit more clear, because I got chicken fingers instead of chicken cutlets. Eh, oh well. Chicken tastes like chicken no matter what shape it's in.
- Cherries. $7.99 a pound. I bought plums instead. Why? Because they were on sale. That's how I roll.
Seared Chicken Salad with Goat Cheese Dressing
Adapted from Martha Stewart
1/2 cup sour cream
1/2 cup crumbled goat cheese (about 2 ounces)
2 tablespoons chopped chives
2 teaspoons apple cider vinegar
2 tablespoons water
Salt and pepper
1 tablespoon olive oil
1 pound chicken cutlets
3 plums, thinly sliced
1/3 cup dried cranberries
1/4 cup toasted, chopped walnuts
In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and water. Season to taste with salt and pepper and set aside.
Meanwhile, heat oil in a large skillet or grill pan over medium-high heat. Season chicken with salt and pepper. Cook chicken until it reaches an internal temperature of 165 degrees, about 3 minutes per side. Slice chicken into thin strips crosswise.
Divide lettuce among four plates. Even distribute chicken, plums, cranberries, and walnuts on top of lettuce. Top with dressing and serve.