Blue Cheese, Dates & Chicken Salad
This bold combination of sweet and savory flavors will shake up any recipe rut. Rosemary and citrus-marinated roasted chicken is served atop a bed of mixed greens with blue cheese, walnuts, and dates. Dress the salad in a tangy honey and Dijon mustard vinaigrette for a balanced lunch or dinner that's sure to satisfy.
Nutritional facts
Protein
43g
Carbs
46g
Calories
1220kcal
Fat
100g
Ingredients
Canola and Olive Oil Blend, Mixed Greens, Extra Virgin Olive Oil, Whole Grain Mustard, Rosemary, Walnuts, Garlic, Honey, Dried Medjool Dates, Kosher Salt, Balsamic Vinegar, Blue Cheese, Orange Juice, Ginger, Chicken Breast
Contains milk, walnuts, mustard.
Reviews
4.6
Based on 992 reviews
kevin · 08/29/25
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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