4 servings

Hands on: 30 minutes

Phil Skinner/AJC (ENLARGE)
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Total time: 1 hour (includes chilling time)

Mittie's Tea Room uses hormone-free chicken and as many organic ingredients as possible in this tangy-creamy salad. For the blue cheese dressing, owner Lynn Brooks recommends Marzetti's Organic or Newman's Own. Serve the salad on a bed of organic greens.

1 pound skinless, boneless chicken breast

Spike seasoning blend or salt and pepper

1/2 cup blue cheese dressing

1/2 cup mayonnaise

1/2 cup blue cheese crumbles

1/2 cup diced celery

1/2 cup dried cherries

1/2 cup chopped walnuts

1/2 teaspoon celery salt or

1 teaspoon lemon pepper seasoning

Lightly coat the grill grate with cooking spray and preheat grill. Season the chicken breast with Spike seasoning blend (or salt and pepper) and grill until it's cooked through, about 4 to 5 minutes per side. Cut the chicken into bite-size pieces and chill.

In a mixing bowl, combine the blue cheese dressing, mayonnaise, blue cheese crumbles, celery, dried cherries, walnuts and seasonings. Gently stir in the chicken. Chill to blend flavors.

Per serving: 695 calories (percent of calories from fat, 69), 36 grams protein, 21 grams carbohydrates, 2 grams fiber, 55 grams fat (10 grams saturated), 106 milligrams cholesterol, 1,105 milligrams sodium.