Blue Cheese-Chicken Salad

 Recipe
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).

Yield:

Makes 4 servings (serving size: 5 cups)

Nutritional 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

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

Preparation

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.

Note:

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.

Gretchen Roberts; wine pairings by Andrea Immer Robinson,

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note