Ingredients
1
tablespoon olive oil
1/4
teaspoon salt
4
boneless skinless chicken breasts
2
tablespoons honey
2
tablespoons olive oil
1/4
cup balsamic vinegar
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
6
cups mixed greens, packed
1/2
cup dried unsweetened cherries
2
oz chèvre (goat) cheese, crumbled (1/2 cup)
1/4
cup fresh thyme leaves
1/4
teaspoon freshly ground pepper
Preparation
Set oven control to broil. Line cookie sheet with foil, and spray with high heat cooking spray.
In large bowl, mix Chicken ingredients; toss to coat. Place on cookie sheet. Broil with tops of chicken 4 inches from heat 8 to 10 minutes, turning once, until thermometer inserted in center reads at least 165°F.
In large bowl, beat Vinaigrette ingredients with whisk. Add mixed greens, and toss to coat. Divide greens among 4 plates.
On cutting board, cut chicken breasts diagonally into 1/2-inch slices. Place 1 sliced breast on top of each mound of salad greens. Evenly divide cherries and goat cheese over top of each. Sprinkle with thyme and pepper. Serve immediately.
