Tonight Theodore made another dinner for us. He chose Grilled Chicken with Parsley and Cherry Salad. This recipe was found in the menu planner of the most recent Rachel Ray magazine. It was absolutely wonderful. First he prepared the chicken by creating a rub of cumin, coriander and salt and putting it on the chicken while the grill heated up. While the chicken was cooking, he made the salad. All he had to do was whisk some lemon juice, honey, olive oil and half of the spice rub that he used on the chicken. This dressing was then added to a mix of arugula and pitted cherries (about 1 pound). The salad was plated and then the chicken was sliced and place on top. This was absolutely wonderful. I would gladly eat this meal again! Paula chose to have her salad made with spinach instead of the arugula. I thought that the bitterness of the arugula added a nice contrast to the sweetness of the cherries. All in all, this was a great meal!