Chicken and Bleu Cheese Salad

 
 
 

At work, we often go to Panera Bread for lunch since it’s close by and has decent salads. I was at home this weekend and really craved something similar to the Fuji Apple Salad from Panera, and decided to fiddle around in the kitchen and make something myself. This salad has blue cheese in it, and I realize some people may not be fans of moldy cheese; that’s ok, just replace it with whatever cheese you prefer. I really do recommend the blue cheese, since it has a sharp, tangy flavor that has a dramatic impact in the salad and pairs well with the crunchy apples and walnuts. I used Roquefort this time, but I’m sure that Stilton would be just as delicious. And you know what else is delicious? A vintage Port and Roquefort… just sayin’ šŸ™‚

Chicken and Blue Cheese Salad
Serves 2
Print
Total Time
45 min
Total Time
45 min
807 calories
32 g
158 g
51 g
62 g
24 g
727 g
1999 g
13 g
0 g
24 g
Nutrition Facts
Serving Size
727g
Servings
2
Amount Per Serving
Calories 807
Calories from Fat 447
% Daily Value *
Total Fat 51g
78%
Saturated Fat 24g
121%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 158mg
53%
Sodium 1999mg
83%
Total Carbohydrates 32g
11%
Dietary Fiber 11g
44%
Sugars 13g
Protein 62g
Vitamin A
670%
Vitamin C
185%
Calcium
98%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 skinless, boneless chicken breasts
  2. 2 large handfuls of baby spinach
  3. 2 green onions
  4. 1 Granny Smith apple
  5. handful of cherry tomatoes
  6. blue cheese to taste
  7. small handful of chopped walnuts
  8. 2 tbsp olive oil
  9. 2 tsp vinegar
  10. salt and pepper
Instructions
  1. Cook the chicken any way you like. I baked mine for about 25 minutes at 350 degrees, but I had really thick chicken breasts. If you have a meat thermometer, make sure the chicken is cooked to 165 degrees at it's thickest part. That's considered safe by the USDA and Alton Brown is also ok with it. Too much more than 165 and you get overcooked, dry chicken. After the chicken is cooked, slice it in 1/2-inch thick slices. Set aside.
  2. In a small bowl, combine the oil, vinegar, salt and pepper; whisk until everything is well mixed and you have a vinaigrette. Slice the apple thinly. Dice the green onion.
  3. In a serving bowl, toss the spinach, onion, apple, tomatoes and chicken slices. Top with crumbled blue cheese, walnuts and vinaigrette.
beta
calories
807
fat
51g
protein
62g
carbs
32g
more
A Kitchen Odyssey http://akitchenodyssey.com/