Before I start today's dinner I wanted to report back that the Swordfish turned out great! The pistachio crust was very easy and tasty, and I think it would go well with chicken, pork, or steak. Ok, on to Chicken and Cherry Salad. Hallelujah, bing cherries are in season and happen to be one of my favorite fruits. Besides being tasty, they are super healthy with plenty of antioxidents and are supposed to help reduce inflammation - a common affliction with us active crossfitters.
If you follow this blog, you will quickly figure out that this is a variation of one of my favorite standbys - coleslaw salad. Never the less, here is a fresh twist that is super delicious. Hope you enjoy.
Chicken Cherry Salad
1-2 cups shredded cabbage (bagged coleslaw in the bagged lettuce section)
chicken breast cooked and chopped (I use a breast from a rotisserie chicken)
10-15 bing cherries pits removed and chopped
1/4 cup chopped pecans
1/4 cup crumbled goat cheese (optional)
Boathouse Blue Cheese Vinagrette Dressing
Toss all ingredients together and devour.