Sunday, April 3, 2011

Blue Cheese Chicken Salad

Blue Cheese Chicken Salad
Call them flavor boosters: Ingredients that, in small measure, rocket a dish to new heights. The key is in the quantity. In these recipes, we've used caloric giants - blue cheese and bacon - but we've used them sparingly. Small doses can indeed deliver big tastes


4       - (4-ounce) skinned and boned chicken breast halves
         - Vegetable cooking spray
2       - teaspoon dried dillweed
1/4    - teaspoon salt
1/4    - teaspoon ground white pepper
6       - cups romaine lettuce, torn
1       - medium cucumber, thinly sliced
1       - small green pepper, cut into thin rings
2       - slices purple onion, separated into rings
2       - tablespoon olive oil
1       - tablespoon Dijon mustard
1       - tablespoon balsamic vinegar
1       - tablespoon grated onion
2       - medium tomatoes, cut into eighths
2       - tablespoons crumbled blue cheese

Garnish: carrot curls


Step 1
- Coat both sides of chicken with cooking spray, sprinkle evenly with dillweed, salt, and white pepper.

Step 2
- Place a seasoned cast-iron skillet over high heat until hot, add chicken, and brown on both sides. Place skillet in a 350 degrees oven, and bake 10 minutes. Cut chicken into thin diagonal slices.

Step 3
- Combine lettuce and next 3 ingredients. set aside

Step 4
- Combine olive oil and next 3 ingredients, pour over lettuce mixture, and toss gently. Divide onto plates.

Step 5
- Arrange chicken slices and tomato wedges evenly on lettuce. Sprinkle evenly with blue cheese.

Garnish: if desired

Yield: 4 servings.

Calories 252 (46% from fat)
Fat 12.8g (3.9g saturated)
Cholesterol 59mg
Sodium 525mg
Carbohydrate 9.6g
Fiber 3.4g
Protein 24.7g

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 161

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