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| so good...so very good... |
It's HOT! When it's hot the last thing I want to do is turn on the oven. I came upon the following recipe when flipping through a magazine while waiting to get my hair cut. Most productive wait to date. this salad is easy peasy and oh so tasty. It calls for sauteed chicken breasts but I just used some leftover grilled chicken breasts from the night before. So scrumptious, let me tell you.
The apple is crisp and a bit tart, the blue cheese smooth with just enough bite to it and the walnuts add a little surprise crunch. The balsamic brings it all together. If your looking for something quick and tasty, look no further my friends. THIS is the salad for you!
Celebrate the Feast!
Mary
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This weeks recipe is being shared with A Wise Woman Build's Her Home, Tuesday's Tasty Tidbits, Balancing Beauty and Bedlam , Domestically Divine Homemaking Link Up, Full Plate @ Miz Helen's Country Cottage, Raising Homemakers , Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, This Chic Cooks, Tuesdays at the Table, 33 Shades of Green, The Lady Behind the Curtain as well as the Hearth and Soul Blog Tour @ A Moderate Life. Head on over to their blogs and check out other fabulous recipes.
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Boston Blue Chicken and Apple Salad
recipe adapted from Now Eat This! Diet
as seen in the 6/27/11 edition of People Magazine
Ingredients:
4 6-oz boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 heads Boston lettuce, leaves separated
2 medium Granny Smith apples, peeled, cored, and cut into 1/4 inch thick slices
1/2 cup crumbled reduced fat blue cheese
1/4 cup bottled reduced fat vinaigrette
1/4 cup chopped walnuts, toasted
2 tbsp chopped chives
Spray grill pan with cooking oil and place over high heat
Season chicken breasts with salt and pepper and grill until just cooked through, 3 to 4 minutes per side. Transfer to a platter and cover with foil.
In a large bowl, combine lettuce, apples, blue cheese and vinaigrette. Toss and transfer to a serving bowl. Slice the chicken into 1/2 inch thick slices.
Add to salad and top with walnuts and chives.
Labels: In the Kitchen
