Spring Chicken & Blue Cheese Salad

7 Reviews
From: EatingWell Magazine March/April 2008

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

Ingredients 4 servings

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  • Chicken
  • 1 cup nonfat Greek yogurt (see Tips)
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
  • 1 pound boneless, skinless chicken breast, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Creamy Blue Cheese-Tarragon Dressing
  • 2 ounces blue cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
  • 1 tablespoon honey
  • 1-2 tablespoons nonfat Greek yogurt
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • Salad
  • 1 head butterhead lettuce, torn into bite-size pieces
  • 1/2 head radicchio, cored and very thinly sliced
  • 1 cup baby arugula or mixed baby greens
  • 1/2 cup walnuts, toasted (see Tips) and chopped

Preparation

  • Active

  • Ready In

  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.
  • Tips: Thick and creamy Greek-style yogurt is made by removing the whey from cultured milk. Because the whey has been removed, you can cook with Greek yogurt without the normal separation that occurs when cooking with regular yogurt.
  • To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition information

  • Serving size: 2 cups greens & 3 ounces chicken
  • Per serving: 420 calories; 29 g fat(6 g sat); 2 g fiber; 9 g carbohydrates; 31 g protein; 67 mcg folate; 73 mg cholesterol; 6 g sugars; 1864 IU vitamin A; 4 mg vitamin C; 145 mg calcium; 2 mg iron; 452 mg sodium; 443 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Folate (17% dv), Calcium (15% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 non-fat milk, 3 lean meat, 4 fat

Reviews 7

May 11, 2014
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By: EatingWell User
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May 04, 2014
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By: EatingWell User
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May 04, 2014
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By: EatingWell User
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March 14, 2013
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By: Debbi
We loved this recipe & was talking about trying feta in it as well. I was not even done eating my dinner plate & was excited & could not wait to have it as a leftover for lunch the next day.
November 14, 2009
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By: EatingWell User
This salad is delicious. We had to omit the walnuts due to a nut allergy and we use Feta cheese as well instead of the blue cheese. This is permanently added to my menu! My kids loved the flavor of the chicken as well.
September 25, 2009
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By: EatingWell User
Just so you know you shouldn't eat Feta cheese when you're pregnant either. Actually there's a couple of them besides blue cheese that you shouldn't eat. If it's not pastuerized don't eat it. sands, Cocoa Beach, FL
September 25, 2009
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By: EatingWell User
I had to substitute Feta for the Blue cheese because I'm pregnant, but it was still very good. Both my husband and I liked the chicken and the salad. No leftovers! Adnohr, Long Beach, CA