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"   Start by throwing some chicken cutlets on the grill, then whip up an easy mustard vinaigrette and toss in baby spinach, blue cheese crumbles and walnuts. Slice the chicken and serve the whole thing with some crusty bread and butter.    First we seasoned some small chicken breasts, cutlet-size, and grilled for about 10 minutes total, turning halfway through. (My dad likes to cook them over medium heat.) While that was working, I assembled the rest of the salad. I mixed up a salad dressing by whisking 1/4 cup red wine vinegar, 1 tablespoon mustard, and salt and pepper to taste. I whisked in about 1/3 cup olive oil gradually.    Just a couple minutes before the chicken was done, I tossed baby spinach with the dressing, then added a couple ounces crumbled blue cheese and a handful of walnuts.    I sliced the chicken and rested it on top of the salad, then served with good bread and butter and watermelon. More salads: 10 Not-So-Ordinary Picnic Salads "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43114/spinach-salad-chicken-blue-cheese-walnuts-11583/>