Thursday, September 13, 2012

Blue Cheese & Chicken Salad

One of my favorite places to eat out is a little creperie close to my house. Whether it is brunch, lunch, dinner or dessert this place hits the spot every time. Even though I love to order crepes, one of my classic go-to dishes is a tossed salad with  blue cheese and shredded chicken. Tonight, I attempted to recreate it. This salad is great for lunch or dinner and it really hits every box on the food pyramid.

Recipe yields 2 servings

16 oz mixed greens or baby spinach (My grocery store was out! So I was stuck with Romaine)
2 Granny Smith apples
1/2 cup walnuts
1/2 cup crumbled blue cheese

1/2 lb chicken breast
Salt and pepper, to taste

2 tbsp honey
1 tbsp Dijon mustard
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 large clove garlic
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

Optional Additions: flat breads, crostini or baguette

Preheat oven to 350 degrees. Season chicken breast with salt and pepper. Place on an ungreased baking sheet. Bake for 8-10 minutes flip over and bake for another 8-10 minutes.

While chicken is in the oven, core and dice both apples into 1/2" pieces.

When the chicken is finished cooking, remove from oven and allow to cool until you are able to handle it. Using a fork, shred the chicken.

In a large bowl, toss the mixed greens with shredded chicken, apples, walnuts and crumbled blue cheese. I am not a lover of blue cheese so I eat mine sparingly on the side, but feel free to toss it in there.

Mince and press the garlic until it forms a paste. Whisk together the paste with the honey, Dijon mustard, salt and pepper.

Whisk in the balsamic vinegar until all ingredients are well combined.

While continuously whisking, slowly add the oil. Do not add any oil unless you are whisking it in or else it will not emulsify.

Once the dressing has emulsified, pour over the tossed salad. Mix well to coat all ingredients with the dressing.

Serve with your choice of flat breads, baguette, etc and a nice iced tea. Enjoy!

No comments:

Post a Comment