Photo: Quentin Bacon
Yield
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.

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