Grilled spiced chicken with sweet cherry and tomato salad makes quick, easy summer delight

Gretchen McKay | Pittsburgh Post-Gazette (TNS)

Sweet cherries are one of August’s favorite offerings for making a quick and simple cobbler, tart or buttery shortcake for dessert. But the ruby-red stone fruits, which are in season through early September and chock full of good-for-you antioxidants, can add a punch of sweet flavor to a lot of other dishes, too.

That includes salads, which are often a showcase in late summer because, in addition to being healthful, adding a handful to a bowl of greens or fruit is an easy way to refresh a body (and psyche) that’s been through the wringer because of this year’s never-ending hot weather.

In this sweet and seasonal take on an Italian Caprese salad, we go small on the size of ingredients, but large on taste.

Instead of the thick slices of heirloom tomato, it’s constructed with halved cherry tomatoes and seedless red grapes, with pitted cherries standing in for balls of milky-sweet fresh mozzarella. It also includes the gentle bite of jalapeno pepper, and the tang of crumbled feta cheese for a salty finish.

The combination might seem like an odd culinary combo at first blush. But believe me, it works — really well.

Lightly dressed with a red wine vinaigrette, the salad is both sweet and salty, and just a little spicy, depending on how many jalapeno slices you toss into the bowl.

The salad pairs very nicely with grilled spiced chicken, but it would also be awesome on steak. For an even quicker meal, use a grocery store rotisserie chicken. Or, skip the meat altogether. On its own, the salad makes a lovely light lunch.

Grilled Spiced Chicken with Sweet Cherry and Tomato Salad

PG tested

For chicken

• 1 pound bone-in chicken thighs
• 1 teaspoon of garlic powder
• 1 teaspoon of ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of ground black pepper

For salad

• 1/2 pound sweet cherries, destemmed
• 1/2 pound cherry tomatoes, halved
• 1/2 pound red or green grapes, halved
• 1 jalapeno, seeded and sliced thin
• 1 clove garlic, finely minced
• 2 tablespoons red wine vinegar
• 5 tablespoons extra-virgin olive oil
• Handful cilantro leaves, chopped
• Pinch of finishing salt, such as Maldon

Preheat grill to medium high heat. Lightly brush grill with oil.

Prepare chicken: In a small bowl, stir together garlic powder, cumin, chili powder, paprika, salt and pepper.

Place chicken parts in a large bowl, sprinkle spice mixture over the chicken and toss to coat.

While grill is preheating, prepare cherry salad: Place pitted cherries in a large bowl and add cherry tomatoes, grapes, sliced jalapeno, garlic and vinegar. Give it a good toss to make sure it’s well combined, then allow it to sit for about 10 minutes to allow fruit to release their juices.

Add olive oil and toss to combine.

Place chicken thighs on hot grill and cook until it is just cooked through, 4-5 minutes per side. (An instant-red thermometer should read 165 degrees.) Remove to a serving platter.

Add chopped cilantro to the cherry salad and toss to combine. Top with a pinch of finishing salt and serve with chicken.

Serves 4.

— Gretchen McKay, Post-Gazette

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.