Eat Skinny, Be Skinny: Cranberry, Chicken and Blue Cheese Salad

Spring Chicken & Blue Cheese Salad Recipe


  • 1 cup non fat Fage yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons of dried cranberries
  • 1 pound boneless, skinless chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 head lettuce, torn into bite-size pieces
  • 1 cup  mixed baby greens
  • 1/4 cup blue cheese crumbles
  • 1/2 cup pecans, toasted and chopped


  1. Preheat oven to 350°F.
  2. Combine yogurt, garlic and oil. Season chicken with salt and pepper and add to the bowl. 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. Slice the chicken when cool enough to handle.
  4. Toss lettuce and mixed greens in a bowl. Divide the greens among 4 plates, top with equal portions of the chicken, spoon 2 tablespoons yogurt and blue cheese chunks over each salad and sprinkle with pecans and cranberries.

NOTE: This original recipe is from Eating Well, however, I added and subtracted ingredients to suit my taste.

~ by therealnutritionist on March 28, 2010.

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