I love this salad and make it frequently. I'm especially crazy about the dressing, which I whip up often to drizzle over salads or fruit. It has lots of zing, while being naturally fat free. For a main dish I sometimes add grilled chicken to this salad. DELISH!

Reviewed On: Aug. 30, 2011

I made this tonight following the recipe exactly BUT using reduced fat blue cheese, low-fat sour cream, low-fat buttermilk and light mayo. Hubby and I both thought it was excellent. Served it as dipping sauce with carrots, celery and Hungry Girl's Healthy Boneless Buffalo Wings. YUM! Looking forward to trying it on a Wedge Salad next time. I will definitely be using the healthier version again and again. THANKS!

Reviewed On: Jan. 25, 2010

I've made this chicken several times now -- it's great for a quick and tasty weeknight meal. I omit the butter completely (trust me, you won't even miss it) and just mix equal parts honey and dijon mustard with a healthy dose of black pepper. I brown the chicken breasts on the stove in a smidgen of olive oil before putting them into a baking dish. Then I slather them with the honey mustard and bake them for about a half an hour. Good with wild rice and steamed veggies. Also works well sliced up and laid on top of a salad. Either way, save a little honey mustard to drizzle over the top of the meat just before serving. YUM.

Reviewed On: Oct. 26, 2009