This grilled cherry chicken kale salad is satisfying and full of flavor: balsamic-grilled chicken, fresh cherries, red onion, goat cheese, pistachios, and a bright rosé vinaigrette. Truly delicious.
Some days call for a hearty kale salad, and this is one of them.
The recipe starts with juicy, smoky grilled chicken that’s been tossed in a balsamic marinade, then sliced and served over massaged kale. Fresh cherries and thinly sliced red onion add brightness, while crumbled goat cheese and crunchy pistachios round out the textures.
This is a summery, filling salad that balances flavor, crunch, and creaminess in every bite.
It’s a straightforward salad made from ingredients that combine beautifully: tangy balsamic for the chicken, hearty kale that holds up to dressing, tangy goat cheese, and nuts for crunch. Everything comes together quickly and easily.
The fresh cherries are the real highlight. In season, cherries are sweet, tart, and perfect in savory salads. They add color and a burst of summer flavor that makes this salad extra special.
Let’s talk about the dressing
A light boozy vinaigrette made with rosé complements the salad perfectly. If your rosé has fruity notes like melon or peach, it elevates the dressing even more. If you prefer not to use alcohol, use a vinaigrette you like instead—the salad is flexible.
I make the rosé vinaigrette first and use a small amount to massage the kale. Massaging kale is essential: it softens the leaves, removes some bitterness, and makes them more enjoyable. After massaging, let the greens rest 10–15 minutes to relax.
For the chicken, I often marinate it in balsamic overnight for maximum flavor, though a short 15–20 minute soak still adds a nice tang. Grill the chicken until cooked through but still juicy, then let it rest before slicing.
Before slicing the chicken, assemble the salad: massaged kale with thin red onion slices, halved or sliced cherries, crumbled goat cheese, and chopped pistachios (or another nut you prefer). Top with the sliced chicken. If the chicken is still warm, it softens the goat cheese and creates a creamy, cohesive bite when mixed with the vinaigrette.
Tastes fantastic.
Grilled Chicken Cherry Kale Salad
Grilled Chicken Cherry Kale Salad
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Ingredients
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 1 teaspoon garlic powder
- ⅓ cup balsamic vinegar
- 6 to 8 cups kale, torn from the stems
- 1 cup cherries, pitted and sliced
- ½ red onion, thinly sliced
- ⅓ cup crumbled goat cheese
- ⅓ cup pistachios, chopped
rosé vinaigrette
- 3 tablespoons rosé wine
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon honey
- kosher salt and pepper
- ½ cup olive oil
Instructions
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Season the chicken all over with salt, pepper, and garlic powder. Place the chicken in a dish and pour the balsamic vinegar over it, tossing to coat. Marinate overnight for deeper flavor or let sit 15–20 minutes for a quick option.
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Make the rosé dressing and prepare the remaining ingredients: slice cherries and red onion, crumble the goat cheese, and chop the pistachios.
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Place the kale in a large bowl and add the sliced red onion. Add 1–2 tablespoons of dressing and massage the kale with your hands for a few minutes until it softens and becomes less bitter. Set aside to rest.
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Preheat the grill to high heat.
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Grill the chicken 5 minutes on the first side, or until it easily flips. Flip and grill 5–6 minutes more, or until internal temperature reaches 165°F (74°C). Let the chicken rest 5–10 minutes before slicing.
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To the bowl of massaged kale, add cherries, goat cheese, and pistachios. Top with the sliced chicken.
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Serve with the remaining rosé vinaigrette on the side or drizzled on top.
rosé vinaigrette
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Whisk together rosé, red wine vinegar, minced garlic, honey, and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Store in the refrigerator in a sealed container for a few days.
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