Broiled Chicken Salad with Blue Cheese

The sensuous flavors and textures taste just as good served cold as warm.

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Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 10 cups Baby spinach - or mixed salad greens, or spring mix
  • 2 cups Celery, thinly sliced - including any green tops
  • 2 oz Low-fat blue cheese
  • 3 tbsps Dried cranberries
  • 8 Pecan halves - lightly toasted and coarsely chopped
  • 2 Pears - 2 ripe, firm pears, washed, halved, cored, thinly sliced
  • 2 tbsps Fresh squeezed lemon juice
  • 2 (6 oz) Cooked skinless chicken breast fillets sliced to bite sized pieces
  • 1 tbsp Walnut oil
  • 1/3 cup Fresh orange juice - (from about 1 medium orange)
  • 2 tbsps Red wine vinegar
  • 1/4 tbsp Ground black pepper
  • 1 tbsp Dijon mustard
  • 2 Tangerines - peeled and sectioned
  • 1 cup Blueberries - washed and drained
  • 1/2 tsp Ginger root – grated, or bottled ginger puree
Calories 345
Total Fat 11g
Carbohydrates 38g
Fiber 8g
Protein 25g

Instructions

  1. Layer salad ingredients in the order listed.
  2. Toss pears with lemon juice and arrange on salad.
  3. Add dressing ingredients to a small jar, cover, and shake.
  4. Slice pre-cooked chicken to bite-sized pieces and arrange over salad greens.
  5. Top with dressing, toss, and serve.
  6. Combine dessert ingredients and toss to coat.
  7. Divide between 4 serving cups.