Grilled Chicken with Parsley & Cherry Salad

Grilled Chicken with Parsley & Cherry Salad
  • Prep Time
  • 4Servings


  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • Salt
  • 1 1/2 pounds skinless boneless chicken breast
  • 1 lemon, juiced
  • 2 teaspoons honey
  • 2 tablespoons EVOO
  • 1/2 pound sweet cherries, pitted and quartered
  • 8 ounces arugula (about 5 cups)
  • 1/2 bunch flat-leaf parsley leaves


Preheat a grill to medium; oil the grate. In a small bowl, combine the cumin, coriander and 1 tsp. salt. Rub the chicken with 3 tsp. of the spice mixture. Grill, turning once, until just cooked through, about 8 minutes. Transfer to a cutting board.

Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the EVOO. Add the cherries, arugula and parsley; toss well to coat.

Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with the chicken.