Spring Chicken & Blue Cheese Salad
Ingredients
- 1 cup nonfat Greek yogurt
- 1 clove garlic, minced
- 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 salt
- ¼ tsp freshly ground pepper
- 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 yogurt
- ⅛ tsp salt
- Freshly ground pepper to taste
- 1 head butterhead lettuce, torn into bite-size pieces
- ½ head radicchio, cored and very thinly sliced
- 1 cup baby arugula or mixed baby greens
- ½ cup walnuts, toasted (see Note) and chopped
Instructions
- Preheat oven to 350°F.
- To prepare chicken: Combine yogurt, garlic, oil and 2 Tbsp tarragon in a large bowl. Season chicken with ¼ tsp salt and pepper and add to the bowl; turn to coat. Place the chicken in a baking dish and cover completely with the yogurt mixture.
- Bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 35 to 45 minutes. Transfer to a clean cutting board. Thinly slice the chicken when cool enough to handle.
- To prepare dressing: Mash blue cheese, oil, vinegar, 1 Tbsp tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 Tbsp at a time, if desired. Season with ⅛ tsp salt and pepper.
- To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the chicken, spoon 2 Tbsp of the dressing over each salad and sprinkle with walnuts.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
420
|
420
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 31 | 31 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 452 | 452 |
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