½ a red onion thinly sliced (you won't need all of it)
¼ cup buffalo ricotta (as much or as little as you like)
2 cups arugula
2 tbsp. shaved almonds (as much or as little as you like)
1 tbsp. of champagne vinegar
Extra virgin olive oil spray
Sea salt (for the cherries)
Freshly cracked black pepper
Salt to taste
Instructions
Pre-heat the oven to 400 degrees and line two baking sheets with parchment paper.
Place the pitted and sliced cherries into a small bowl. Spray a couple times with the olive oil spray to evenly coat. Add a pinch or two of sea salt to coat the cherries. Place them on one of the prepared pans and evenly spread out.
Spray both sides of the chicken breast with olive oil and season both sides with salt and pepper and place on the second prepared sheet pan.
Place both pans in the oven. I placed the cherries on the top rack and the chicken on the bottom rack. Bake for 20 to 25 minutes until the cherries are blistered, darkened and wrinkled and the chicken's internal temperature reads 165. You may need to pull the cherries out first. Chicken can also be made the day before.
In a medium bowl, add the arugula and spray lightly with olive oil spray and toss to coat. Add a few grinds of freshly ground black pepper and toss. Slice the chicken breast in strips (I used half and saved the other half for later). Add the onions, cherries and chicken to the arugula and add the champagne vinegar and toss. Top with the buffalo ricotta and shaved almonds. Season with salt and a few more grinds of black pepper to taste.
Serve and enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/08/08/roasted-cherry-chicken-salad-seasonal-summer-stunner/