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Horizontal closely cropped image of a white bowl of lettuce topped with roasted chicken breast, crumbled cheese, dried fruit, and a drizzle of cherry vinaigrette, with a fork to the right, on a wood surface that has not been painted or stained.

Chicken Lunchtime Salad with Cherry Vinaigrette

  • Author: Kelli McGrane
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


Brighten up your lunch with this salad, featuring roasted chicken, creamy goat cheese, and a fresh cherry vinaigrette.



For the Dressing:

  • 1 cup fresh cherries, pitted
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 12 teaspoons honey (optional)

For the Salad:

  • 6 cups mixed greens
  • 8 ounces chopped roasted chicken
  • ¼ cup slivered almonds (or any other nut)
  • ¼ cup dried fruit (dried cranberries or raisins work well)
  • 2 ounces crumbled goat cheese


To Make the Dressing:

  1. Place dressing ingredients in a food processor and pulse until smooth. Taste and adjust to your preference. Honey may be added for extra sweetness.

To Make the Salad:

  1. Divide mixed greens, chicken, nuts, dried fruit, and goat cheese between four salad bowls.
  2. Drizzle dressing over salads and enjoy!
  • Prep Time: 10 minutes
  • Category: Salads
  • Method: No-Cook
  • Cuisine: Lunch

Keywords: cherry, cherry vinaigrette, roasted chicken, leftover chicken