Thursday, May 12, 2005

Spring Chicken and Blue Cheese Salad

Spring Chicken and Blue Cheese Salad (Adapted from Eating Well)

For the dressing

2 ounces blue cheese
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon finely chopped fresh tarragon
1 tablespoon honey
2 tablespoons Greek-style yogurt, if desired
salt and fresh ground black pepper to taste

For the salad

1 cup Greek-style yogurt
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head butterhead lettuce, torn into bite-size pieces
1/2 head radicchio, cored and thinly sliced
1 cup baby spinach
1/2 cup chopped walnuts, toasted

In a medium bowl, mash together blue cheese, oil, vinegar, tarragon and honey until well combined. Stir in yogurt, if desired, for a creamier dressing. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season to taste with salt and pepper. Cover and chill until ready to use.

Preheat oven to 350

In a large bowl, stir together yogurt, garlic, oil and tarragon. Season chicken with salt and pepper - place into the yogurt mixture in the bowl and turn to coat. Place the chicken mixture into a baking dish and cover with any remaining yogurt mixture.

Bake until the chicken is cooked through, roughly 35 to 45 minutes. Remove and carefully transfer chicken breasts to a cutting board. Let cool slightly, then thinly slice.

In a medium bowl, toss together lettuce, radicchio and spinach - evenly divide mixture between 4 plates, top each portion with a sliced chicken breast and spoon about 2 tablespoons worth of the dressing over the top. Sprinkle each salad with the walnuts.

Makes 4 servings.

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