Photo: Quentin Bacon
Makes 4 servings (serving size: 5 cups)

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).

How to Make It

Step 1

Whisk vinaigrette ingredients together, and set aside.

Step 2

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; with a meat mallet, pound to 1/4-inch thickness.

Step 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.

Step 4

Toss spinach, blue cheese, and cherries in large salad bowl. Whisk vinaigrette and drizzle over salad. Top salad with chicken, and serve.

Chef's Notes

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

Ratings & Reviews

beachgalny's Review

April 28, 2009
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.