Tuesday, 5 August 2008

Blue Cheese Chicken Salad

Vinaigrette:
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoon honey
scissored chives to taste
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Salad:
2 (5-ounce) skinless, boneless chicken
   breast halves
Cooking spray
1/3 cup crumbled blue cheese
1/2 cup dried sweet cherries
10-ounces fresh baby spinach


  • 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.
  • Mix vinaigrette and all salad ingredients except spinach.  
  • Refrigerate until read to eat. 
  • Place spinach torn into bite size pieces on plate.
  • Top with chicken/vinaigrette mixture.