Sunday, August 29, 2010

Chicken Salad with Plums and Blue Cheese

This simple salad started as an excuse to use the remainder of some delicious blue cheese I had, but quickly escalated into a real punch of flavors that was so good! It's funny how that often seems the case - you make a meal simply to use up an ingredient but the results far exceed expectations.

Chicken Salad with Plums and Blue Cheese

2 boneless, skinless chicken breasts
Salt and pepper to taste

2 plums
5 ounces mixed greens
3 ounces crumbled blue cheese
3 tablespoons balsamic vinegar (I used some fancy date balsamic vinegar)
1 tablespoon extra virgin olive oil

Preheat a grill pan on medium high heat and spray with cooking spray. Pound chicken breasts to 1-inch thickness and season well with salt and pepper. Grill about 8 minutes on both sides, or until juices run clear. Let chicken rest about 5 minutes, then slice.

Meanwhile, slice the plums then toss with greens and blue cheese. Whisk balsamic vinegar and olive oil together then toss with salad. Top with chicken and season with additional salt and pepper as needed. Enjoy!

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