This recipe by Gretchen Roberts appeared in the November, 2006, issue of Health magazine. The ingredients call for spinach, but I just put in whatever lettuce I have on hand. It's a good starting point, and you can add whatever leftover vegetables you have on hand. It's kind of like a scrap quilt in the form of a salad. I've used dried cranberries and dried cherries on different occasions, and both were good.
When I'm at home, I might pick up a rotisserie chicken from the grocery store. This time, I asked Mike to barbecue some chicken breasts yesterday. Then I just wrapped them up in foil and refrigerated them overnight to add to the salad for dinner tonight. I've served it with the chicken warm or cold. It's a really fast meal with only a little preparation. The vinaigrette is good on any salad, and so you can serve this salad as a one-dish meal on its own, or split it into its component parts and mix and match at other meals.
Blue Cheese-Chicken Salad
Recipe By: Gretchen Roberts
Serves 4
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 skinless boneless chicken breast halves (5 oz. each)
Cooking spray
1 package fresh spinach (10 oz.)
1/3 cup crumbled blue cheese
1/2 cup dried sweet cherries or cranberries
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.
When I'm at home, I might pick up a rotisserie chicken from the grocery store. This time, I asked Mike to barbecue some chicken breasts yesterday. Then I just wrapped them up in foil and refrigerated them overnight to add to the salad for dinner tonight. I've served it with the chicken warm or cold. It's a really fast meal with only a little preparation. The vinaigrette is good on any salad, and so you can serve this salad as a one-dish meal on its own, or split it into its component parts and mix and match at other meals.
Blue Cheese-Chicken Salad
Recipe By: Gretchen Roberts
Serves 4
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 skinless boneless chicken breast halves (5 oz. each)
Cooking spray
1 package fresh spinach (10 oz.)
1/3 cup crumbled blue cheese
1/2 cup dried sweet cherries or cranberries
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.
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