Chicken Cherry Salad with Mango Vinaigrette

Summer time is the best time of year to experiment with making salads. Anyone can put lettuce and tomatoes in a bowl and call it a salad. In the summer, with the ripe produce and farmers markets everyone enjoys a good salad choke full with nutritious vegetables and fruits, organic poultry, wild fish, and lean meats.

With the temperatures soaring today as they have for the past few days. Salads are the easiest way to make a meal and this salad has only four ingredients. I hope you enjoy it as much as we did.

Chicken Cherry Salad with Mango Vinaigrette
Serves 4

2 large chicken breasts, cooked and chopped
1 cup quartered, pitted cherries
1 cucumber, peeled, seeded and chopped
1 head romaine lettuce, torn in bite size pieces.

Mix together in large salad bowl.

Mango Vinaigrette
Makes about a 1/4 cup enough for the entire salad

Place in food processor:

1 mango, pitted, peeled and chopped
1 clove garlic, peeled and grated
1/4 teaspoon dill weed
1/2 teaspoon thyme
2 Tablespoons balsamic vinegar
4 Tablespoons Extra Virgin Olive Oil

Blend until mango is liquefied and flavors are mixed about 1 minute.

Pour dressing over the salad, cover and refrigerate until ready to serve about 30 minutes to an hour to let the flavors meld but not let the lettuce wilt.

Serve and enjoy!