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.
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.