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.
Blue Cheese-Chicken Salad
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).
More From Health
- Calories: 244
- Fat: 8g
- Saturated fat: 3g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 19g
- Carbohydrate: 23g
- Fiber: 2g
- Cholesterol: 45mg
- Iron: 3mg
- Sodium: 318mg
- Calcium: 143mg
- 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
- Cooking spray
- 1 (10-ounce) package fresh spinach
- 1/3 cup crumbled blue cheese
- 1/2 cup dried sweet cherries
- 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.
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