Ania and Carla got hooked on this salad in Traverse City, Michigan, at a now-closed restaurant called Mabel’s. To make it, we now routinely order dried cherries and cherry vinaigrette dressing from Traverse City stores – our favorite is Benjamin Twiggs. This salad is perfect for a hot July night, even if you’re nowhere near the Cherry Capital of the World.

• 2-3 chicken breasts
• Olive oil
• Romaine, iceberg or mixed lettuces
• Dried cherries, cut in half
• Carrots, julienned or thinly sliced
• Colby cheese, shredded
• Mushrooms, julienned
• Hard-boiled eggs, quartered
• Toasted almonds or pecans
• Cherry vinaigrette or poppyseed dressing

Gently sauté chicken breasts in olive oil on low heat in a nonstick pan, turning frequently until chicken is lightly browned but cooked through. While chicken is cooking, toss lettuce with cherries, carrots and cheese; top with a small amount of cheese, the mushrooms, and garnish with eggs.

Slice the chicken and place the warm chicken on top of the salad. Finish with a few more dried cherries, toasted nuts, and lightly drizzle with dressing. Serve extra dressing on the side.