Servings:
Serves 4; Prep time: 25 minutes Servings
Ingredients
- 1/2 cup reduced-fat sour cream
- 1/2 cup crumbled fresh goat cheese (2 ounces)
- 2 tablespoon snipped fresh chives
- 2 teaspoon white-wine vinegar
- 2 tablespoon vegetable oil, such as safflower
- 1 pound chicken cutlets
- 1 head boston lettuce, torn into bite-size pieces
- 1/2 pound (2 cups) bing cherries, pitted and halved
- 1/4 cup walnut pieces
Preparation
Baking Directions:
In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper.
Set dressing aside.
In a large skillet, heat oil over medium-high heat.
Season chicken with salt and pepper.
Working in batches, cook until opaque throughout, 2 to 3 minutes per side.
Thinly slice chicken crosswise.
Serving Directions:
Divide lettuce among four plates; top with chicken, cherries, and walnuts.
Serve salad with dressing alongside.
