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).
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
2 (5-ounce) skinless, boneless chicken breast halves
1 (10-ounce) package fresh spinach
1/3 cup crumbled blue cheese
1/2 cup dried sweet cherries
How to Make It
Whisk vinaigrette ingredients together, and set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; with a meat mallet, pound to 1/4-inch thickness.
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.
Toss spinach, blue cheese, and cherries in large salad bowl. Whisk vinaigrette and drizzle over salad. Top salad with chicken, and serve.
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I found the recipe for Blue Cheese-Chicken Salad and made it tonight with anticipation. Though I was skeptical that the recipe really called for 2 *whole* shallots, that's what the recipe called for, and I used it. The end result was overwhelmingly oniony/garlicky and nearly unpalatable.
Is it possible that it was meant to be 2 teaspoons (or tablespoons) of minced shallots, not 2 whole shallots? I'd be willing to make this again if I used much, much less minced shallots.
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