Warm Chicken Salad With Walnuts And Blue Cheese Dressing Recipe
Ingredients
| 2 whole skinned and boned chicken breasts (1 pound), halved | ||
| 1/4 teaspoon each salt and black pepper | ||
| 5 cups mixed lettuce, such as watercress, arugula, Boston, or bibb | ||
| 1 medium-size cucumber, peeled, halved lengthwise, and thinly sliced (1 cup) | ||
| 1 medium-size tomato, diced (1 cup) | ||
| 2 green onions, including tops, finely chopped (1/4 cup) | ||
| 1 tablespoon plus 1 teaspoon chopped walnuts | ||
| Blue cheese | 1/3 Cup (16 tbs), crumbled (For the dressing:) | |
| 1 tablespoon reduced-calorie mayonnaise | ||
| Skim milk | 3 Tablespoon (For the dressing:) | |
| White wine vinegar | 2 Teaspoon (For the dressing:) | |
| 1 teaspoon walnut oil or vegetable oil | ||
Directions
1 Preheat the broiler, setting the rack 7 inches from the heat. Arrange the chicken on a broiler pan, sprinkle with the salt and pepper, and broil for 4 to 5 minutes. Turn and broil 4 to 5 minutes more or until the juices run clear when the chicken is pricked with a fork.
2 Meanwhile, in a large salad bowl, combine the greens, cucumber, tomato, and green onions. In a blender or food processor, whirl all the dressing ingredients for 30 seconds or until smooth.
3 Cut the chicken into bite-size pieces and add it to the salad bowl. Pour the dressing over all and toss lightly. Divide the salad among 4 salad plates and sprinkle with the nuts.
2 Meanwhile, in a large salad bowl, combine the greens, cucumber, tomato, and green onions. In a blender or food processor, whirl all the dressing ingredients for 30 seconds or until smooth.
3 Cut the chicken into bite-size pieces and add it to the salad bowl. Pour the dressing over all and toss lightly. Divide the salad among 4 salad plates and sprinkle with the nuts.
Chef
