ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blue Cheese-Chicken Salad

Photo: Quentin Bacon
Yield Makes 4 servings (serving size: 5 cups)
Prep: 12 minutes; Cook: 8 minutes.Andrea's wine pick: The intensely ripe fruit of a California Zinfandel will stand up to the blue cheese and sweet cherries in the salad. Look for the spicy, figgy Lolonis Redwood Valley Zinfandel that's made with organic grapes (about $18).

Ingredients

  • Vinaigrette:
  • 2 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 minced shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • Salad:
  • 2 (5-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 (10-ounce) package fresh spinach
  • 1/3 cup crumbled blue cheese
  • 1/2 cup dried sweet cherries

Nutrition Information

  • calories 244
  • fat 8 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 1 g
  • protein 19 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 45 mg
  • iron 3 mg
  • sodium 318 mg
  • calcium 143 mg

How to Make It

  1. Whisk vinaigrette ingredients together, and set aside.

  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; with a meat mallet, pound to 1/4-inch thickness.

  3. Heat a large, nonstick skillet over medium-high heat; coat with cooking spray. Add chicken to skillet, and cook 4 minutes on each side or until the chicken is brown and cooked through. Remove from the skillet, and chop into bite-size pieces; keep warm.

  4. Toss spinach, blue cheese, and cherries in large salad bowl. Whisk vinaigrette and drizzle over salad. Top salad with chicken, and serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.