Grilled Chicken with Cherry Arugula Salad

  • Author: Aggie's Kitchen
  • Yield: serves 4
  • Category: Chicken
  • Method: Grill


  • 1 1/2 lbs chicken breast
  • 2 tablespoons olive oil, divided
  • coarse salt and freshly ground pepper
  • lemon pepper seasoning (optional)
  • 2 tablespoons balsamic vinegar (I used a cherry infused vinegar)
  • 1/2 red onion, sliced thin
  • 2 cups sweet cherries, pitted and halved
  • 2 cups baby arugula


  1. Heat grill (or grill pan) over medium high heat.
  2. Rub chicken with 1 tablespoon of olive oil and season liberally with salt, pepper and/or lemon pepper seasoning (if using). If you opt for lemon pepper seasoning, check the salt content and adjust the amount of salt you season with.
  3. Grill chicken until cooked through, 4-5 minutes on each side. Let rest for at least 5 minutes on a plate, covered in aluminum foil.
  4. While chicken is grilling, prepare your salad. Whisk balsamic and 1 tablespoon of olive oil in a bowl. Add red onion, cherries and arugula and gently toss to combine. Serve your salad over sliced grilled chicken.


Recipe slightly adapted from Clean Slate.

Tip from Clean Slate: if you don’t have a cherry pitter, use a chef’s knife. Gently press down on each cherry with the side of the blade and remove the pit with your fingers.