Spring Chicken and Blue Cheese Salad
Here’s to Health! Nicki Anderson’s
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 Nicki Anderson’s – Here’s
to Health! Lifestyle and Recipe Book includes 10 each of Nicki's favorite
breakfast, lunch and dinner recipes. It also provides tips, hints
and information about weight loss and healthy living.
More Info and Order
(Using Greek Yogurt is ideal in this recipe as its less likely to separate the way regular yogurt does, but either one can be used).
Ingredients:
- 1 c nonfat Greek-Style Yogurt
- 1 garlic clove
- 2 TBSP extra-virgin olive oil
- 2 TBSP finely chopped fresh tarragon or 1 TBSP dried
- 1 lb. boneless, skinless chicken breast, trimmed
- ¼ tsp garlic salt
- 1 head of butter head lettuce, torn into bite-size pieces
- ½ head radicchio, cored and very thinly sliced
- 1 c. baby arugula or mixed baby greens
- Tarragon-Blue Cheese Dressing
- ½ c walnuts (optional).
- Preheat over to 350 degrees
- Combine yogurt, garlic, oil and tarragon in a large bowl
- Season chicken with salt and pepper and add to the bowl; turn to coat. Place the chicken in a baking dish and cover completely with yogurt mixture
- Bake until the chicken is cooked through, approx 165F or 40-45 minutes
- Transfer chicken to a clean cutting board. Thinly slice the chicken when it's cool enough to handle
- Gently toss the lettuce, radicchio and arugula (or mixed greens) in a large bowl
- Divide the greens among 4 plates and top with equal portions of the chicken, spoon 2 TBSP dressing on top of each salad and sprinkle with nuts.
Dressing:
- 2 oz blue cheese
- 3 TBSP extra-virgin olive oil
- 2 TBSP red wine vinegar
- 1 TBSP finely chopped fresh tarragon or 1 tsp dried
- 1 TBSP honey
- 1-2 TBSP nonfat Greek-style yogurt (or regular is fine)
- 1/8 tsp salt
- fresh ground pepper and salt to taste.
Enjoy!
This recipe from April 2008 Eating Well Magazine. If you're looking for some great new summer recipes, check out my cookbook!
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