Grilled Chicken with Parsley & Cherry Salad

Trying to get 9+ servings of fruit/veggies a day is no easy task.  We've been trying to bulk up our salads and mix them up enough to not burn out on the lettuce meals.  This comes from EveryDay with Rachel Ray mag and this week I was able to make it with fresh arugula and parsley from my garden...YUM!

*1 TBSP. ground cumin

*1 TBSP. ground coriander

*salt

*1 1/2 lb. skinless boneless chicken breast

*1 lemon, juiced

*2 tsp. honey

*2 TBSP. extra-virgin olive oil

*1/2 lb. sweet cherries, pitted and quartered (or use dried cherries)

*8 oz. arugula (about 4-5 c.) 

*1/2 bunch flat-leaf parsley leaves

Preheat grill to medium; oil grate. In a small bowl, combine cumin, coriander and 1 tsp. salt.  Rub chicken with 1 TBSP. of the spice mixture and grill, turning once, until cooked through. Transfer to a cutting board.

Meanwhile, in a large bowl, whisk together the lemon juice, honey and 1 TBSP. of the remaining spice mixture.  Whisk in the oil.  Add the cherries, arugula and parsley; toss well to coat.

Thinly slice the chicken against the grain. Divide salad among 4 plates and top with the chicken.