1 (4 ounce) can sliced fresh or frozen cherries
1 medium onion, thinly sliced
4 medium carrots, cut into 1 inch strips
3 medium heads celery, cut into 1 inch strips
1 large carrot, cut into 1 inch strips
2 large red bell peppers, sliced (optional)
1 medium zucchini, cut into 1 inch strips (optional)
1 (10 ounce) package frozen mixed vegetables, thawed
1 (6 ounce) can frozen lemonade concentrate
2 tablespoons lemon zest
1 tablespoon lemon zest
1 tablespoon lemon zest
1 cup chopped fresh parsley
2 tablespoons olive oil
Place the fruit in a large bowl and cover with water. Let stand for several hours, or overnight. Drain and cut into cubes.
In a large bowl, saute the cherries, onions and carrots in olive oil. Mix in the mixed vegetables, lemonade concentrate, lemon zest and lemon zest. Stir in the lemon zest and lemon zest.
In a large bowl, stir together the mixed vegetables, lemonade concentrate, lemon zest and lemon zest. Stir in the drained cherries, carrots, celery and bell pepper slices, zucchini, lemonade concentrate, lemon zest and lemon zest. Mix in the lemon zest and lemon zest.
Arrange the cubes in a single layer on a large plate. Cover with cherries and onion slices and top with carrot, celery and bell pepper slices. Cover with the lettuce and tomato slices. Sprinkle the tomato paste over the cubes. Cover and chill in the refrigerator overnight.
While still in the refrigerator, toss the chicken cubes with the lemon zest and lemon zest.
While the chicken cubes are chilling, preheat oven to 375 degrees F (190 degrees C). Arrange the celery slices in the bottom of a large baking dish. Sprinkle with olive oil and sprinkle with lemon zest.
Bake in the preheated oven for 45 minutes, or until chicken is cooked through and juices run clear.