Black Rice Salad With Chicken And Cherries

• 3 cups Cooked black rice (from about 1 c uncooked), cooled
• 1 pound Boneless chicken breasts
• 4 tablespoons Olive oil, divided
• 1 teaspoon Salt, divided
• 1 teaspoon Black pepper, divided
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 1 teaspoon Dijion Mustard
• 1 1/2 cups Fresh sweet cherries, halved and pitted
• 1/2 cup Chopped toasted pecans
• 1/2 cup Finely chopped gresh parsely
• 1/4 cup Finely Chopped Scallions

1. Preheat oven to 400 degrees.
2. Coat chicken breasts evenly with 1 Tbsp olive oil, then sprinkle evenly with 1/2 tsp salt and 1/2 tsp pepper. Roast in the oven at 400 degrees until cooked through and golden brown on the outside, about 25 minutes. Cool and shred.
3. In a small bowl or jar, whisk together the remaining 3 Tbsp olive oil, the apple cider vinegar, honey, dijon mustard, 1/2 tsp salt and 1/2 tsp pepper.
4. Combine the rice, chicken, dressing, cherries, pecans, parsley, and scallions in a large bowl, tossing to mix well. Season to taste with additional salt and pepper if needed.

black rice, chicken breasts, olive oil, salt, black pepper, apple cider vinegar, honey, dijion, fresh sweet cherries, pecans, gresh parsely, scallions

Taken from food52.com/recipes/37051-black-rice-salad-with-chicken-and-cherries (may not work)