Ingredients and Weight:
- 2 pounds boneless, skinless chicken breasts
- 1 pound arugula, washed and dried
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped walnuts
- 1/4 cup crumbled blue cheese
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper. Place on a baking sheet and roast for 15-20 minutes, or until cooked through.
- Allow chicken to cool slightly before shredding into bite-sized pieces.
- In a large bowl, combine arugula, red onion, celery, walnuts, and blue cheese.
- In a separate bowl, whisk together mayonnaise, yogurt, honey, and Dijon mustard.
- Pour dressing over salad and toss to coat.
- Add shredded chicken and toss gently.
- Serve immediately or refrigerate for later use.
Nutritional Information:
- Calories: 480
- Fat: 20 grams
- Protein: 40 grams
- Carbohydrates: 35 grams
Dish Characteristics:
- Light and refreshing
- Savory and nutty
- Can be served as a main course or side dish
- Suitable for American taste palates
User Comments:
- "This salad is so delicious and easy to make! I love the combination of the arugula, chicken, and walnuts." - Michelle
- "This was a hit at my last dinner party. The dressing is perfect and the salad is so flavorful." - Sarah
- "I'm not a big fan of chicken salad, but this recipe changed my mind. The arugula adds a nice peppery flavor." - John
Special Precautions and Tips:
- If you don't have walnuts, you can substitute almonds or pecans.
- For a creamier dressing, use all mayonnaise instead of half yogurt.
- Serve the salad immediately or refrigerate for up to 3 days.
