CHICKEN TENDERS AND TART CHERRIES WOW! WHAT A COMBO ENJOY DAN:

CHICKEN SALAD WITH RED TART CHERRIES AND FETA by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds chicken cutlets

1/2- cup reduced fat sour cream

1/2- cup feta cheese, crumbled

2 tablespoons fresh chives

2 teaspoons white balsamic vinegar

2 tablespoons grape-seed oil

6 cups half spring mix half baby spinach

1 cup red tart cherries

Coarse salt and freshly ground black pepper

1/4 cup pine nuts



DIRECTIONS:



1. In a bowl, whack together sour cream, feta cheese, chives, vinegar, and 2 tablespoons water.

2. Set aside.

3. Season with salt and pepper.

4. Season chicken tenders with salt and pepper.

5. In a skillet, heat oil over medium-high heat until sizzling.

6. Add chicken and cook until opaque about 2-3 minutes

7. Divide spring mix and baby spinach among 4 plates.

8. Add chicken and top with cherries, goat cheese and pine nuts.

9. Serve with dressing along side.

ENJOY DAN: (ROCK-ON)