Ingredients Jump to Instructions ↓

  1. 1/2 cup reduced-fat sour cream

  2. 1/2 cup crumbled fresh goat cheese (2 ounces)

  3. 2 tablespoons snipped fresh chives

  4. 2 teaspoons white-wine vinegar

  5. Coarse salt and ground pepper

  6. 2 tablespoons vegetable oil, such as safflower

  7. 1 pound chicken cutlets

  8. 1 head Boston lettuce, torn into bite-size pieces

  9. 1/2 pound (2 cups) Bing cherries, pitted and halved

  10. 1/4 cup walnut pieces

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.

  2. In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook until opaque throughout, 2 to 3 minutes per side. Thinly slice chicken crosswise.

  3. Divide lettuce among four plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.


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