- 4
Ingredients
- Dressing:
- 2/3 cup nonfat buttermilk
- 1/3 cup plain fat-free Greek yogurt
- 2 oz (1/2 cup) blue cheese, crumbled
- 1 tsp grated lemon zest
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- Salad:
- 2 Tbsp honey
- 1 cup walnut pieces
- 4 skinless, boneless chicken breasts (1 lb total)
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 16 cups (9 oz) mixed salad greens
- 4 cups each thinly sliced celery and Granny Smith apples
- 3 cups red seedless grapes, halved
- 2 oz (1/2 cup) good blue cheese, such as Stilton, crumbled
Preparation
Step 1
1. In a small mixing bowl, combine all dressing ingredients.
2. Heat oven to 350F. In a small bowl, microwave honey for 30 seconds. Add walnuts and toss to coat. Spread nuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice until golden brown. Transfer to a wire rack to cool completely.
3. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
4. In a large mixing bowl, toss greens, chicken, walnuts, celery, apples, grapes, cheese and dressing until all ingredients are coated. Serve immediately.