The challenge of creating a meal from whatever is on-hand generates flavor combinations I would not otherwise consider. This Spinach-Cherry Salad was one of those use-what-you’ve-got weekday meals, which brought words like serendipity to mind. An abundance of organic cherries from a sale at King Soopers, leftover Yogurt Marinated Grilled Chicken, an orange and cilantro for the dressing, and we were on our way to this delicious summer salad.
Spinach-Cherry Salad with
Yogurt-Marinated Grilled Chicken
4 large handfuls baby spinach
1/2 pound dark red cherries — pitted and sliced
1/2 cup feta cheese
2/3 cup raw walnuts or Sweetly Spiced Crispy Walnuts or Pecans
1/2 recipe Yogurt-Marinated Grilled Chicken
Cook chicken according to recipe for Yogurt-Marinated Grilled Chicken and prepare dressing.
Place 1 large handful of spinach in each salad bowl. Using a paring knife, slice cherry flesh off pits and arrange on spinach.
Slice chicken and arrange on top of spinach, sprinkle with walnuts and feta. Drizzle with dressing and garnish with one whole cherry on top.
Have you discovered new recipes by using only the items you have on-hand?