Chicken and Arugula Salad with Cherries and Feta

Name: Chicken and Arugula Salad with Cherries and Feta
Ingredients: ¼ teaspoon plus pinch, table salt, divided, plus salt for cooking chicken; 3 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 3 ounces, rustic bread, cut into 1-inch pieces (about 1½ cups); ½ cup, extra-virgin olive oil, divided; 2 tablespoons, white wine vinegar; 2 tablespoons, minced fresh parsley; 1 tablespoon, minced shallot; 1 teaspoon, Dijon mustard; 5 ounces (5 cups), baby arugula; 8 ounces, fresh sweet cherries, pitted and quartered; 2 ounces, feta cheese, crumbled (½ cup)

Main Courses
Vegetables
Fruit
Chicken
Cheese
Salads

By Jessica Rudolph ･ Appears in Cook's Country August/September 2022

A simple vinaigrette, sweet cherries, and crumbly feta cheese dress up poached chicken and arugula.

SERVES 4

TIME 45 minutes

Chicken and Arugula Salad with Cherries and Feta

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