Health

Blue Cheese-Chicken Salad

Blue Cheese-Chicken Salad Photo: Quentin Bacon

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. 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.



    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)

Nutritional Information

Calories per serving: 244
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 19g
Carbohydrate per serving: 23g
Fiber per serving: 2g
Cholesterol per serving: 45mg
Iron per serving: 3mg
Sodium per serving: 318mg
Calcium per serving: 143mg