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20 minute dinner recipes

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Spring Chicken & Blue Cheese Salad


From EatingWell:  March/April 2008, The Simple Art of EatingWell

This main-dish chicken salad has bright flavors of tarragon in a creamy blue cheese dressing with just a touch of sweetness from honey.

4 servings, about 2 cups greens & 3 ounces chicken each | Active Time: 15 minutes | Total Time: 55 minutes



Creamy Blue Cheese-Tarragon Dressing



  1. Preheat oven to 350°F.
  2. To prepare chicken: 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 the yogurt mixture.
  3. 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.
  4. To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
  5. 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 tablespoons of the dressing over each salad and sprinkle with walnuts.


Per serving : 421 Calories; 29 g Fat; 6 g Sat; 14 g Mono; 73 mg Cholesterol; 9 g Carbohydrates; 31 g Protein; 2 g Fiber; 487 mg Sodium; 443 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 non-fat milk, 3 lean meat, 4 fat

Tips & Notes