(Originally posted by Bethany)

This recipe is waaaaaay delicious. Once again, I found a recipe on All Recipies that I thought sounded pretty good and made several modifications. But I made enough modifications to this one that I probably could call it my own recipe!!

I don’t know about you guys, but I love salads. I liked salads bunches back in the days when I thought it consisted of lettuce, tomato, and ranch dressing. But the more salads I try, the more I like them. My favorite salads tend to be those with fruit, nuts, and strong cheeses now! (Although I still love a salad with lots of veggies in it!)

Anyway, I made this for a party that I’ll be having in a few hours. I’ve tasted it already, so I know it’s yummy, yummy, yummy. In fact, I’m having a hard time making myself wait to eat it at the party. I wanted it for breakfast this morning in a bad way!

And, yes, I know I’ve already posted my trying a new recipe post, but this was too good to keep to myself! I’m not trying to get extra points….well, unless that’s allowed! 

Balsamic Chicken Salad

INGREDIENTS

• 3 cups diced cold, cooked chicken
• 1 cup diced apple
• 1 cup dice, seedless, red grapes
• 1/2 cup chopped walnuts
• 1/4 cup of fat free Blue Cheese crumbles
• 3 tablespoons balsamic vinegar
• 5 tablespoons extra virgin olive oil
• salt and pepper to taste
• baby spinach leaves

DIRECTIONS

1. In a large bowl, toss together the chicken, apple, grapes, and walnuts.
2. Add the blue cheese and toss again.
3. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
4. Serve cool over a bed of baby spinach leaves with balsamic dressing on the side.