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Grilled Chicken Salad with Watercress an




Source of Recipe


Suzanne Somers


Recipe Introduction


Grilled Chicken Salad with Watercress and Blue Cheese Vinaigrette

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 4


I love blue cheese—and I can have it and still lose weight. The chicken in this salad can be pan-fried if you don’t have a grill.




List of Ingredients







4 skinless and boneless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1 head red leaf lettuce (leaves rinsed and dried)
2 bunches watercress (rinsed and dried)
Blue Cheese Vinaigrette
1 basket yellow cherry tomatoes (for garnish)


Blue Cheese Vinaigrette

6 ounces blue cheese (preferably a good Roquefort) crumbled
1 recipe Balsamic Vinaigrette


Recipe





Season the chicken breasts with salt and pepper. Cook over a hot grill, about 4 minutes per side, brushing with olive oil. Remove from the heat and set aside. Tear the lettuce and watercress into small pieces and toss with the vinaigrette, reserving a few tablespoons to drizzle over the chicken. Arrange on 4 plates. Slice the chicken on the diagonal into 1/4-inch-thick slices. Fan on top of the lettuce. Drizzle the remaining dressing over the chicken. Garnish with halved cherry tomatoes. Season with additional salt and pepper.

Blue Cheese Vinaigrette
Add the blue cheese to the vinaigrette and blend until combined.