Chicken, Spinach and Blue Cheese Salad
INGREDIENTS
2 large Al Ain Chicken breast fillet, skinless
1/3 cup olive oil
1 tsp freshly ground black pepper
3 tsps dried tarragon
1/2 cup walnuts, coarsely chopped
4 tbsps apple juice
2 tsps Dijon mustard
Salt and pepper to taste
100g baby English spinach leaves
1/2 cup button mushrooms,
washed and thinly sliced
125g firm blue cheese, crumbled
METHOD
- Preheat oven to 170°C (325°F/Gas 3) for 15 mins. Line a baking tray with aluminium foil and place chicken breasts on it. Brush chicken breasts with half the oil and sprinkle with freshly ground black pepper and 1 tsp dried tarragon. Cook chicken under a hot grill for 10 mins. (or until cooked through), turning it once after 5 mins.
- On a separate oven tray roast the walnuts until light golden in color.
- Make the salad dressing by whisking together the remaining tarragon and olive oil, apple juice and Dijon mustard. Add salt and pepper to taste.
(Note: Taste the dressing before you add this).
- Cut the chicken into 1/2 inch thick strips.
- Combine spinach, chicken, mushrooms, walnuts and blue cheese in a serving bowl. Add salad dressing, toss well and serve immediately.
Serves 4
