Sauteed chicken salad with apples and blue cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === FOR SALAD === | ||
| 1 | Whole Boneless and skinless chicken breast | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Dried herb blend such as Italian |
| Seasoning or Herbes de Provence | ||
| 1 | pack | Salad greens -; (10 oz) |
| Including romaine and radicchio | ||
| ¼ | cup | Chopped walnuts |
| ⅓ | cup | Crumbled blue cheese such as Danish |
| Or Oregon blue | ||
| ⅓ | cup | Dried cherries or cranberries |
| Or golden raisins | ||
| 1 | small | Rib Celery; very thinly sliced |
| On the diagonal | ||
| 1 | medium | Granny Smith apple; cored, and |
| Cut in thin slices | ||
| === FOR DRESSING === | ||
| ½ | cup | Bottled blue cheese dressing |
| 5½ | tablespoon | Lemon juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
To prepare the salad: Cut the chicken-breast halves in half crosswise. Then cut into very thin strips. Toss with the lemon juice, olive oil and herb blend. Set aside while preparing the rest of the salad. Wash hands after handling raw chicken. Place the salad greens in a large bowl; add the walnuts, blue cheese, dried cherries and celery. Refrigerate. To prepare the dressing: Stir together the blue cheese dressing, lemon juice, salt and pepper. Heat a large, nonstick skillet over medium-high heat. When the pan is hot, add the chicken and saute quickly until golden and cooked through.
Put the chicken into the salad. Add the apple slices and dressing; toss well. Serve immediately. Yields 4 servings.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Courtesy of The Seattle Times
Formatted for MasterCook by Susan Wolfe - swolfe1@...
Converted by MM_Buster v2.0l.