1 lb. chicken breast, pounded thin
extra-virgin olive oil
Freshly ground black pepper
2 c. cherries, pitted and halved
2 tbsp. red wine vinegar
1 head green leaf lettuce
1 c. shredded radicchio
2 scallions, chopped
1 c. Sliced Cucumbers
1/2 c. chopped parsley
Preheat grill or grill pan over high heat
Rinse and dry chicken with paper towels. Drizzle with olive oil and season with salt and pepper. Grill chicken for 2 minutes on each side. (Internal temperature should be 165 degrees F.) Transfer to plate to rest and slice on diagonal.
In a medium jar add 1 cup cherries, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shake well and refrigerate until ready to serve.
Toss together green leaf lettuce, radicchio, scallions, cucumbers, and remaining cherries. Shake dressing well and drizzle over salad. Top with grilled chicken. Garnish with parsley.