Warm Chicken Salad With Walnuts And Blue Cheese Dressing
|Skinned boned chicken breasts||1 Pound, halved (1 Whole)|
|Black pepper||1⁄4 Teaspoon|
|Mixed lettuce||5 Cup (80 tbs) (Such As Watercress, Arugula, Boston, Or Bibb)|
|Cucumber||1 Medium, peeled, halved lengthwise, and thinly sliced to make 1 cup|
|Tomato||1 Medium, diced to make 1 cup|
|Green onions||2 , finely chopped to make 1/4 cup (Including Tops)|
|Chopped walnuts||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Crumbled blue cheese||1 1⁄2 Ounce, crumbled (Such As Roquefort, 1/3 Cup)|
|Reduced-calorie mayonnaise||1 Tablespoon|
|Skim milk||3 Tablespoon|
|White wine vinegar||2 Teaspoon|
|Walnut oil/Vegetable oil||1 Teaspoon|
1 Preheat the broiler, setting the rack 7 inches from the heat. Arrange the chicken on a broiler pan, sprinkle with the salt and pepper, and broil for 4 to 5 minutes. Turn and broil 4 to 5 minutes more or until the juices run clear when the chicken is pricked with a fork.
2 Meanwhile, in a large salad bowl, combine the greens, cucumber, tomato, and green onions. In a blender or food processor, whirl all the dressing ingredients for 30 seconds or until smooth.
3 Cut the chicken into bite-size pieces and add it to the salad bowl. Pour the dressing over all and toss lightly. Divide the salad among 4 salad plates and sprinkle with the nuts.