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Lynds
Jul 30, 20203 min read

Fresh Cherry Salad with Homemade Cherry Balsamic Dressing, Grilled Chicken and Crab Claws.

A dish inspired by the incredible amount of cherries on my tree!


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I love cherries, my family would just eat them as that.. fruit! But my tree yielded a lot this year and unless I was satisfied in letting the crows enjoy them, I had to get creative.







I started by marinading the chicken. Because the salad was going to be a cherry balsamic, I wanted the chicken to have a balsamic like flavour too. I mixed 1/4 cup of avocado oil with 1/4 cup of balsamic vinegar, 1/8 a cup of soy sauce, 2-3 Tbsp of grainy mustard 2 Tbsp pf Worcestershire sauce, 1 Tbsp of lemon juice, 1 Tbsp of minced garlic, 1 Tbsp minced onion, 1 Tbsp of rosemary and 1-2 Tbsp of coconut sugar to desired sweetness. I placed the marinade in a bag with the chicken and sealed to toss regularly.



Looks delicious right?


I also started to defrost my new favourite treat... crab claws... these are a steal at Walmart and makes it easy to add a splurge item to your dinner.




So back the inspiration for this meal in the first place.... my cherries! I both added them to the salad but they were also the foundation for the salad dressing.




I took the pits out and placed two cups of cherries in my Ninja food processor.




For the dressing, I added 1/4 cup of avocado oil and 1/4 cup of balsamic vinegar to the ninja and blended well to emulsify the cherries. I started by adding about 1 Tbsp of grainy mustard. Taste test it at this point and see how much sugar you want to add to sweeten it, if any.




The salad base I chose was romaine with some coleslaw but then beefed it up with halved cherries, grilled fiddle heads, pea shoots, heart of palm and blue cheese.






I grilled up the marinaded chicken on the BBQ.




I plated this dish out with the steamed Crab claws and it was a bold well paired flavour that definitely showcased the cherries!




The Recipe:


Chicken marinade:

1/4 cup of avocado oil with 1/4 cup of balsamic vinegar, 1/8 a cup of soy sauce, 2-3 Tbsp of grainy mustard 2 Tbsp pf Worcestershire sauce, 1 Tbsp of lemon juice, 1 Tbsp of minced garlic, 1 Tbsp minced onion, 1 Tbsp of rosemary and 1-2 Tbsp of coconut sugar to desired sweetness. Place with chicken in a ziplock and marinade for as long as possible, over night is amazing but even 20 minutes will do. Cook on a BBQ or in the oven until it has an internal temp of 165 degrees.


Salad, you can do just about anything but do add some fresh cherries to compliment the cherry in the dressing.


The Dressing


2 cups of cherries, 1/4 cup of avocado oil and 1/4 cup of balsamic vinegar to the ninja and blended well to emulsify the cherries. I started by adding about 1 Tbsp of grainy mustard. Taste test it at this point and see how much sugar you want to add to sweeten it, if any.


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