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Spring Chicken & Blue Cheese Salad

This main-dish chicken salad has bright flavors of tarragon in a creamy blue cheese dressing with just a touch of sweetness from honey.

4 servings

Active Time: 15 minutes

Total Time: 55 minute

INGREDIENTS

• 1 cup nonfat Greek-style yogurt, (see Shopping Tip)
• 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
• 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
• Creamy Blue Cheese-Tarragon Dressing, (recipe follows)
• 1/2 cup walnuts, toasted (see Tip) and chopped

THIS RECIPE CALLS FOR:

• Creamy Blue Cheese-Tarragon Dressing

PREPARATION

1. Preheat oven to 350°F.
2. 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. 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 Creamy Blue Cheese-Tarragon Dressing over each salad and sprinkle with walnuts.

TIPS & NOTES

• Shopping tip: Thick and creamy Greek-style yogurt is made by removing the whey from cultured milk. Because the whey has been removed, you can cook with Greek-style yogurt without the normal separation that occurs when cooking with regular yogurt. Both can be used in this recipe, but we recommend using Greek yogurt if it's available at your supermarket.
• Tip: Spread whole walnuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

NUTRITION

Per serving: 418 calories; 29 g fat (6 g sat, 14 g mono); 74 mg cholesterol; 10 g carbohydrates; 30 g protein; 2 g fiber; 494 mg sodium; 441 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Selenium (33% dv), Folate (17% dv), Calcium (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 non-fat milk, 3 lean meat, 4 fat

vegan lemon cream cheesecake

I may not be a declared vegan, but I have always been a fan of vegan recipes. There are so many that are fresh, delicious and not only good for you, but good for the earth too. And then there are others that are just as naughty as non-vegan junk food recipes, in caloric intake and decadence. This cheesecake is one of those recipes that may not exactly be the most visually appealing or healthy, but it sure boosts your morale if you’re living without.
keep reading for the recipe.

vegan lemon cream cheesecake
adapted from this recipe
15 newman’s own ginger o’s
1 Tablespoon maple syrup
16 oz. tofutti cream cheese (2 tubs)
1/3 cup raw sugar
1/4 cup lemon juice (1 lemon)
1 Tablespoon lemon zest
2 1/2 tablespoons enerG egg replacer
1/2 cup plus 2 Tablespoons water
teaspoon vanilla
extra lemon zest, for garnish
Line the bottom and sides of a round springform pan with parchment paper.
Crush the ginger o’s or pulse in food processor until a fine crumb. Add maple syrup and press into bottom of the pan.
Mix the remaining ingredients together in blender, food processor, or mixer with whisk attachment until combined (do not over-mix). Pour over ginger o crust, and bake in preheated 375 oven for about 25 minutes until set.
note: i did not do this, which is why it looks a little skiwampus. But no matter how you bake it, the taste rocks.
Remove from oven and let cool in pan for about 10 minutes, then chill in refrigerator until completely set.
Serve with lemon zest on top, fresh strawberries on the side.

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Different Types of Cheesecakes

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