Name: Chicken and Arugula Salad with Cherries and Feta
Total time: 45 min
Yield: Serves 4
Ingredients: ¼ teaspoon plus pinch table salt, divided, plus salt for cooking chicken; 3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 3 ounces rustic bread, cut into 1-inch pieces (about 1½ cups); ½ cup extra-virgin olive oil, divided; 2 tablespoons white wine vinegar; 2 tablespoons minced fresh parsley; 1 tablespoon minced shallot; 1 teaspoon Dijon mustard; 5 ounces (5 cups) baby arugula; 8 ounces fresh sweet cherries, pitted and quartered; 2 ounces feta cheese, crumbled (½ cup)

Why This Recipe Works

Toasted coarse bread crumbs provided a crunchy textural contrast in this summery salad of tender chicken, juicy cherries, and briny feta cheese.

Before You Begin

Chopped plums can be substituted for the cherries, if desired.

Instructions

Bring 2 cups water to boil in 12-inch skillet over high heat. Stir in 2 tablespoons salt. Add chicken; reduce heat to medium-low; cover; and simmer until chicken registers 160 degrees, 12 to 15 minutes, flipping chicken halfway through cooking. Transfer chicken to plate and let cool. Discard cooking water.

Pulse bread in food processor into large crumbs measuring between ⅛ and ¼ inch, about 10 pulses. Combine crumbs, 2 tablespoons oil, and pinch salt in now-empty skillet. Cook over medium heat, stirring often, until crumbs are golden brown, 8 to 10 minutes. Transfer to plate.

Shred chicken into bite-size pieces. Whisk vinegar, parsley, shallot, mustard, and remaining ¼ teaspoon salt together in large bowl. Whisking constantly, drizzle in remaining 6 tablespoons oil. Add chicken and arugula and toss to combine. Season with salt to taste. Transfer salad to serving platter and sprinkle with cherries, feta, and crumbs. Serve.