Rating: 1 stars
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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).

Gretchen Roberts; wine pairings by Andrea Immer Robinson
Recipe by Health November 2006

Gallery

Credit: Quentin Bacon

Recipe Summary test

Yield:
Makes 4 servings (serving size: 5 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinaigrette ingredients together, and set aside.

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  • 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.

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 www.choosemyplate.gov.

Nutrition Facts

244 calories; fat 8g; saturated fat 3g; mono fat 4g; poly fat 1g; protein 19g; carbohydrates 23g; fiber 2g; cholesterol 45mg; iron 3mg; sodium 318mg; calcium 143mg.
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