Bored of eating the same old vegetable salad. Then try this main-dish chicken salad which has bright flavors of tarragon in a creamy blue cheese dressing with just a touch of sweetness from honey.
Prep Time: 15 minutes
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
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
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.
6. Serve it n a bowl
Also Read: Moong Dal Salad recipe
By M. Divya Shri