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).

Yield: Makes 4 servings (serving size: 5 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • 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

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. 1. Whisk vinaigrette ingredients together, and set aside.
  2. 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. 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. 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.

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