Eat Skinny, Be Skinny: Cranberry, Chicken and Blue Cheese Salad
03.28.10
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Ingredients
- 1 cup non fat Fage yogurt
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons of dried cranberries
- 1 pound boneless, skinless chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 head lettuce, torn into bite-size pieces
- 1 cup mixed baby greens
- 1/4 cup blue cheese crumbles
- 1/2 cup pecans, toasted and chopped
Preparation
- Preheat oven to 350°F.
- Combine yogurt, garlic and oil. Season chicken with salt and pepper and add to the bowl. Place the chicken in a baking dish and cover completely with the yogurt mixture.
- Bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 35 to 45 minutes. Slice the chicken when cool enough to handle.
- Toss lettuce and mixed greens in a bowl. Divide the greens among 4 plates, top with equal portions of the chicken, spoon 2 tablespoons yogurt and blue cheese chunks over each salad and sprinkle with pecans and cranberries.
NOTE: This original recipe is from Eating Well, however, I added and subtracted ingredients to suit my taste.
