Chicken with Fresh Cherry Salsa

Last Year's Post: Farro, Kale & Smoked Mozzarella Salad
Two Years Ago:  Strawberry-Basil Lemonade

Who doesn't love cherries?  I was happy to see them back in the grocery stores (the season lasts from May to August) and immediately bought a big bag.

They're great for snacking, of course, but I wanted to find a new and different use for some of them beyond the normal ice cream topping or coffee cake.  This recipe for Chicken with Fresh Cherry Salsa was really delicious, fast, easy and healthy which rates as a total winner in my book.  If you don't happen to own a cherry pitter (the mark of a true cherry lover) you can cut the cherries in half and take out the pit like an avocado, or you could simply cut the cherry flesh off each of the four sides leaving just the pit and stem.

After that, all you have to do in combine the salsa ingredients and cook the chicken however you want - the recipe calls for a quick pan saute but you could also grill or broil the chicken.  Serve with rice pilaf tossed with some toasted pecans and green onions for an impressive dinner any night of the week.

If you're interested in a salad recipe using cherries, check out wild rice salad with fresh cherries.

printable recipe

Chicken with Fresh Cherry Salsa

Serves 4

Note:  the chicken and cherry salsa is excellent served with rice pilaf tossed with toasted pecans and green onions.

1 pound fresh cherries, pitted and roughly chopped

½ cup minced red onion

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

2 teaspoons honey

¼ teaspoon salt

2 large chicken breasts, cut horizontally into 4 cutlets

1 tablespoon olive oil

Salt and pepper

Combine cherries, red onion, lemon juice, basil, balsamic vinegar, honey and salt in a bowl.  Set aside.

Heat a large skillet over medium-high heat; add the olive oil.  Season the chicken cutlets with salt and pepper, then sauté in the skillet for 3-4 minutes on the first side until lightly golden.  Flip, reduce heat to medium, cover and cook on the second side until cooked through, approximately 3 minutes.  Remove from the pan and let rest for a minute or two.

Serve chicken cutlets with salsa spooned over the top.