Ingredients
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1/2 cup reduced-fat sour cream
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2 tablespoons fresh chives, snipped
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2 teaspoons white wine vinegar
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coarse salt and pepper
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2 tablespoons vegetable oil, such as safflower
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1 head boston lettuce, torn into bite-size pieces
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1/2 lb bing cherry, pitted and halved
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1/4 cup walnut pieces
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1/2 cup fresh goat cheese, crumbled (2 oz.)
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1 lb chicken cutlet
Instructions
- In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.
- In a large skillet, heat oil over medium-high.
- Season chicken with salt and pepper.
- Working in batches, cook until opaque throughout, 2 to 3 minutes per side. Thinly slice chicken crosswise.
- Divide lettuce among four plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.
- Note: If dressing is too thick, it may be thinned out with a little milk.