Name: Grilled Chicken and Cherry Salad
Total time: 40 min
Yield: 8 cups
Ingredients: 4 cups baby kale and/or baby spinach; 12 ounces fresh sweet or tart red cherries, pitted and halved (about 2 cups); 1 cup small broccoli florets; 1 cup carrots cut into matchsticks; ½ cup thinly sliced red onion; ¼ cup dried tart red cherries; ¼ cup roasted, salted sunflower kernels; ¼ cup mayonnaise; 2 - 3 tablespoon chopped fresh tarragon; 1 tablespoon cider vinegar; 1 tablespoon lemon juice; 2 teaspoons sugar; ½ teaspoon kosher salt; ¼ teaspoon ground mustard; Pinch ground black pepper; 1 pound skinless, boneless chicken breast halves, grilled and sliced

Per Serving:

243 calories; fat 12g; cholesterol 63mg; saturated fat 2g; carbohydrates 16g; mono fat 3g; poly fat 6g; insoluble fiber 3g; sugars 10g; protein 20g; vitamin a 4543.6IU; vitamin c 24.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 7.7mg; vitamin b6 0.8mg; folate 53.6mcg; vitamin b12 0.1mcg; sodium 258mg; potassium 620mg; calcium 85mg; iron 1.5mg.

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Grilled Chicken and Cherry Salad

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