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).


Credit: Quentin Bacon

Recipe Summary test

Makes 4 servings (serving size: 5 cups)


Ingredient Checklist


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

  • 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.

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.